This post is from 2018 but I wanted to freshen it up a bit and move it up as this recipe is SO good (and also so easy!!) It’s one of my favorites to make.
I turn into a complete and utter cookie monster this time of year. I’m not even a sweets person most of the time but there’s something so appealing about cookies around the holidays. It could just be because there are cookies everywhere you look, but whatever. Gimme gimme. I have a weakness for chocolate chip cookies in particular. I love holiday cookies but wanted to put a slightly healthier take on them, so I started investigating almond flour cookie recipes. These are delicious and I love how soft & chewy they are – it can be rare in a gluten-free cookie!
Almond Flour Holiday Cookies
Okay first of all… YUM. These are so good. Blame the chocolate chips of course but seriously… so good. They’re soft-baked so they’re chewy and yummy and especially good warm. These are really quick to make, too…
Almond Flour vs. All Purpose Flour
I’m not a health expert nor am I trying to tell you that these cookies are healthy (LOL) but almond flour is definitely much healthier than regular old all purpose flour. It’s lower in carbs and gluten-free!
Does Almond Flour Taste Different?
It tastes a little different! It’s slightly more “textured” than regular old flour. But I think it tastes really good. The big thing you’ll notice is how chewy and soft these cookies are. Almost like biting into one of those Milk Bar truffles. So yummy.
How to Make Almond Flour Cookies For The Holidays
This recipe is so easy! You will want to make almond flour chocolate chip cookies all season long. And the cookies bake very quickly so you’re done (prep + cooking time) in twenty minutes.
- two cups almond flour or almond meal (I use almond flour love Bob’s Red Mill!)
- 3 tsp. coconut oil
- 3 tsp. good maple syrup (you could also use coconut sugar or even brown sugar but I prefer maple syrup as it actually helps make the mixture a little easier to stir)
- 1 egg
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1/2 cup dark chocolate chips (or more!)
Get everything prepped!
Preheat the oven to 375 degrees and prepare baking sheets with parchment paper. If you’re making a single batch you probably only need one baking sheet. The lined baking sheet makes such a big difference with cleanup!
Combine coconut oil + maple syrup
This may take a little while as you want to get the coconut oil really smooth. If it’s cold/solid you can melt it on the stove or microwave it.
Whisk in egg + vanilla extract
Really put some effort in here – you want the mix of wet ingredients to be nice and smooth without any lumps.
Add in solid ingredients
Add almond flour or almond meal, baking soda, and salt. Stir thoroughly. Then add chocolate chips. Scoop the dough and form 12 balls. You can chill the dough if you’d like (these are reallllly good straight out of the oven so it might be nice to chill the dough and then bake after dinner since they only need about ten minutes). For the perfect scoop, you can use an ice cream scoop!
Bake until golden brown.
Place balls on baking sheets with parchment paper, and bake for 9-10 minutes. Just watch them and take out of the oven when the edges start looking golden brown.
Cool to room temperature.
I will be honest this is always a challenge and I usually eat one or two before they’ve fully cooled (melty, gooey chocolate chips are just the best!