Craving a mouthwatering chocolate chip cookie that's not just delicious, but also healthier and allergy-friendly? Look no further! These incredible eggless chocolate chip cookies made with almond flour are about to revolutionize your baking game. Imagine biting into a perfectly golden, soft cookie packed with melty chocolate chips - without eggs, dairy, or refined flour. Whether you're vegan, gluten-sensitive, or just looking for a smarter dessert option, these cookies are your new secret weapon of delectable satisfaction.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup almond flour
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the almond flour, coconut sugar, baking soda, and salt. Whisk together until all dry ingredients are well incorporated and free of lumps.
- In a separate medium bowl, mix the melted coconut oil, maple syrup, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir until a cohesive cookie dough forms. The mixture should be slightly sticky but hold together when pressed.
- Gently fold in the dairy-free chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie mound with the back of a spoon or your fingers, as these cookies will not spread much during baking.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers look set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your coconut oil is properly melted but not hot when mixing with other wet ingredients.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Don't overbake - these cookies continue to set while cooling.
- For extra richness, slightly toast your almond flour before mixing.
- Use high-quality dairy-free chocolate chips for the best flavor.
- Let cookies cool completely to achieve the ideal texture.
- Store in an airtight container to maintain freshness.
- For a crispier cookie, flatten them more before baking.
- Room temperature ingredients blend more smoothly.
- Experiment with adding chopped nuts for extra crunch and flavor.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 10g
Protein: 3g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 0mg
