I’ve made these almond flour chocolate chip cookies so many times over the past few months that I’ve completely lost count.
They’re one of those recipes I keep coming back to because they’re easy, made with ingredients I usually have on hand, and satisfy my sweet tooth without feeling guilty.
The almond flour gives them a rich, nutty flavor, and the ghee makes them feel indulgent without the lactose.
Lately, I’ve been trying to keep a few healthier dessert options in the rotation, and these have become a favorite. They’re soft, chocolatey, naturally gluten-free, and come together in about 20 minutes from start to finish, including cleanup.
My Go-To Almond Flour Chocolate Chip Cookies
Ingredients
- 2 cups almond flour
- ¼ cup melted ghee (regular butter or vegan butter works too)
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup chocolate chips (I typically use Hu chocolate brand)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the melted ghee, maple syrup, and vanilla extract.
- Add the almond flour, baking soda, baking powder, and salt. Stir until a soft dough forms.
- Fold in the chocolate chips.
- Scoop 1–2 tablespoons of dough at a time, roll into balls, and gently flatten. These cookies don’t spread much while baking.
- Bake for 10–12 minutes, until the edges are lightly golden.
- Let them cool completely before eating. They firm up as they cool, and somehow taste even better a few hours later.
This recipe makes about 12 cookies.
That’s it. A simple almond flour chocolate chip cookie recipe to treat yourself—and your family to—at the end of a long day. They’re so quick and easy to make (seriously, I’ve whipped these up faster than I’ve put my kids to bed).
If you’re looking for another healthier dessert option, I’ve also been loving these No-Bake Chocolate Tahini Bars lately.
