Cookies with Chocolate Chips and Maple (Almond Flour)

almondflourchocolatechipcookies Almond flour cookies are thick, soft and chewy cookies that are naturally grain free and refined sugar free. No chill time required and ready in 15 minutes, they are a delicious and healthy treat.

2 cups almond flour
½ tsp. baking powder
¼ cup butter, softened
3 Tbsp. pure maple syrup
1 tsp. pure vanilla extract
½ cup chocolate chips

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a large baking sheet with parchment paper and set aside.

In a large mixing bowl, add your almond flour and baking powder and mix well. Add your melted butter, maple syrup and vanilla extract, and mix until combined. Using a rubber spatula, fold through your chocolate chips.

Form 6 large or 12 small balls of dough. Place on the lined sheet and press down into a cookie shape.

Bake the cookies for 10-12 minutes, or until just beginning to turn golden around the edges.

Remove from the oven and cool completely on the baking sheet.

Makes 12 cookies.

Cook's Notes:

While your butter must be melted/softened, it should also be at room temperature. Using warm butter will start the melting process of the chocolate chips, resulting in marbled cookies and burnt edges.
These cookies do not spread, so shape them the size and thickness that you want.
Do not overbake the cookies, as they continue to cook as they cool down.
Be sure to check on the cookies at the 12-minute mark and continue to monitor them until done. They can go from golden to dark brown in a short amount of time.
Shape appropriately. I made 6 large cookies (as pictured). For smaller cookies, make 12 balls of dough.

Variations:

Almond flour chocolate chip cookies. As pictured. Fold through ¼-½ cup chocolate chip of choice into the dough.
Raisin cookies. Add ½ cup raisins to the dough and reserve a few to top the cookies with. Soak the raisins in hot water for 30 minutes prior, for them to plump up and be extra juicy.
Trail mix cookies. Add up to ½ cup of your favourite mix-ins, including seeds, nuts, candy bits, and more.
Double chocolate cookies. Add ¼ cup cocoa powder to the batter and ½ cup chocolate chips.

Storage:

To Store: Place the cookies in an airtight container for up to 1 week. Store them in the refrigerator if you’d like them to keep longer.
To Freeze: Put your cookies in a ziplock bag and store them in the freezer for up to 6 months.
almond flour cookies.

Ingredients:

Almond flour: You must use blanched almond flour, not almond meal. Almond meal tends to yield heavy and dense cookies and will be darker in color.
Baking powder: Gives the cookies some rise.
Butter: Either butter or vegan butter can be used. You must measure your butter in a melted/softened state. If you use vegan butter, be sure to use one from a stick, as other kinds contain added water that can affect the texture of the cookies.
Maple syrup: Gives the cookies the necessary sweetness without being overpowering. You can also use agave nectar or honey (although I find honey to be a little too overpowering, so be wary!).
Vanilla extract: A must for any good cookie recipe!
Chocolate chips: Optional but highly recommended! I like to use a mix of semi-sweet chocolate chips and dark chocolate chips. If you opt for vegan butter, use vegan chocolate chips.