Healthy Almond Flour Chocolate-Chip Cookies
You'll never guess that these chocolate-chip cookies are vegan, gluten-free and free of refined sugar. They have crisp-edges and soft chewy centres just like regular cookies, with gooey puddles of melted chocolate too! This easy small-batch recipe makes six mini cookies; double the ingredients to bake a larger batch.
- 1 cup almond flour
- ¼ tsp baking powder
- ¼ tsp sea salt
- 2½ tbsp coconut oil (see recipe notes for substitutions)
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- ½ cup chocolate chips (I used Bean to Buttons Baking Chocolate Chips)
Pre-heat the oven to 180°C and line a baking tray with parchment paper.
Mix the almond flour, baking powder and sea salt in a large mixing bowl.
Stir in the maple syrup, oil and vanilla extract, mixing well until evenly combined into a cookie dough.
Fold in the chocolate chips.
Form mini cookie dough balls (using about 1 heaping tbsp of cookie dough for each ball; make bigger balls for larger cookies). Place the cookie dough balls on the baking tray and gently press down to shape the dough as per your preferred size and thickness (these cookies will not spread much in the oven).
Bake for about 8-10 minutes until the edges start to firm up and turn golden-brown, but the centre is still soft. If you prefer your cookies more crisp than gooey, you can bake them for a bit longer.
Let the cookies cool down on a wire rack before serving.
Swaps for coconut oil:
- If you do not like the taste of coconut oil in your cookies, you can use a refined coconut oil or a similar, healthy alternative such as avocado oil. You could also use a combination of the two oils; for instance, I often use 1 tbsp of coconut oil and 1½ tbsp of avocado oil for this recipe.
- If you are not vegan and/ or don't mind dairy - you can also use melted butter in place of the oil.