Description
Warm, nutty cookies made with almond flour and semi-sweet chocolate chips, delivering comfort in every bite.
Ingredients
Scale
- 2 cups almond flour (about 192 g)
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ¼ cup coconut oil (melted) or unsalted butter (56–60 g)
- ¼ cup honey or pure maple syrup (about 85 g)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips (about 90 g)
- Optional: ¼ cup chopped nuts (walnuts or pecans), if desired
- 1–2 tablespoons flaxseed meal for extra fiber
- Pinch of cinnamon for warmth
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the almond flour, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the melted coconut oil (or melted butter), honey (or maple syrup), egg, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Fold in the chocolate chips and optional nuts. Do not overmix.
- Optional: Chill the dough for 20–30 minutes to firm up for thicker cookies.
- Scoop heaping tablespoons onto the prepared baking sheet, spacing about 2 inches apart. Gently flatten each mound.
- Bake for 10–12 minutes, or until edges are lightly golden and the centers have set.
- Remove from the oven and let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Avoid overbaking; cookies continue to set off the heat of the pan. Store in an airtight container at room temperature for 2–3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 8g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg