3 ingredient almond flour chocolate chip cookies
These 3 ingredient almond flour chocolate chip cookies are a quick, healthy, and gluten-free snack that balances a soft center with crisp edges. Perfect for busy parents, they are naturally grain-free and vegan-friendly.
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 17 mins
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
2 Cups Super Fine Blanched Almond Flour
1/3 Cup Pure Maple Syrup
1/2 Cup Semi-Sweet Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper
- In a medium-sized mixing bowl, pour in 2 cups of blanched almond flour
- Add 1/3 cup of pure maple syrup to the flour and stir with a sturdy spatula until a thick, cohesive dough forms
- Gently fold in 1/2 cup of chocolate chips once the dough is smooth
- Use a small cookie scoop or tablespoon to portion out the dough and place mounds onto the prepared baking sheet, leaving two inches of space between each
- Gently press down on each ball of dough with your palm to flatten it slightly
- Bake for 10 to 12 minutes until the edges turn a light golden brow
- Remove from the oven and let the cookies cool completely on the tray to allow them to set properly
Notes
Always use blanched almond flour rather than almond meal for a light, fluffy texture.
Do not overbake; cookies will firm up significantly as they cool.
If the dough is too sticky, refrigerate it for 15 minutes before shaping.
Honey can be used as a substitute for maple syrup for a denser cookie texture.
Store in an airtight container at room temperature for 3 days, in the fridge for 1 week, or in the freezer for up to 3 months.