These 3-Ingredient Cookies are a super-simple, back-to-basic recipe made with just almond flour, maple syrup, and chocolate chips. That’s it! They have a crunchy crust, chewy center, and are full of flavor!

While the full recipe is just below, don’t miss all my tips and tricks, including ingredient swaps and process shots further down!

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3-Ingredient Cookies

These 3-Ingredient Cookies are a super-simple, back-to-basic recipe made with just almond flour, maple syrup, and chocolate chips. That's it! They have a crunchy crust, chewy center, and are full of flavor!

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Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Dessert, Snack

Cuisine: American

Servings: 7 cookies

Calories: 328.6 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 2 cups Almond Flour - (note 1)
▢ ½ cup Maple Syrup - (note 2)
▢ ⅔ cup Chocolate Chips - (note 3)

Instructions

Preheat the oven to 350 °F(180 °C). Line a cookie sheet with parchment paper and lightly oil the paper with cooking oil spray to prevent the cookies from sticking to the sheet. Set aside.
In a large mixing bowl, add almond flour, maple syrup, optional vanilla and salt if desired, and chocolate chips.
Stir with a rubber spatula until the dough is sticky and comes together.
If it looks dry and crumbly, squeeze it with your oiled hands and bring the ingredients together until the dough sticks together and you can easily form balls. If it's not forming, add a bit more maple syrup to make it come together. If it is too wet, simply add a bit more flour. The dough is sticky but holds well together when shaped in a ball, it's not runny or crumbly.
Oil the inside of a large cookie dough scoop and scoop some cookie dough. Press it firmly in the cookie scoop and release it on the cookie sheet. Leave a 2-thumb space between each cookie ball. Repeat this step to shape 7 large cookies. They won't expand in the oven, but you don't want them to touch each other.
Oil the palm of your hand and press the top of each cookie dough ball. They won't rise. The shape you give them is what you get after baking. Don't press too much if you like them thicker and moist in the middle. The thinner, the crisper. I like to keep mine slightly thick for a moist center.
Bake on the center rack of the oven for 12-14 minutes at 350 °F (180 °C) until the edges are just turning golden brown.
Let them cool them down immediately on a cooling rack for 30 minutes without touching them at all. They are still soft, they firm up as they cool down.

Notes

Note 1: I use ultra-fine blanched almond flour for best results. You can also use almond meal, but the cookies will be a bit gritty. You can swap almond flour for cashew flour or sesame seed flour. You can’t use oat flour or all-purpose flour for this recipe.

Note 2: Any liquid sweetener works, like agave syrup, coconut nectar, or even honey.

Note 3: Any chocolate chips work. I use dark chocolate chips with at least 70% cocoa as the cookies are already very sweet.

Storage: Store the cookies in the fridge in a sealed cookie box for up to 4 days. Freeze them for up to 1 month in Ziploc bags and thaw them at room temperature.

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Nutrition

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

It’s in the name, these cookies only need 3 ingredients! Here’s how to pick them.

Almond Flour – This provides the base structure of the cookies, lending a nutty flavor and a chewy texture. Cashew flour or sesame seed flour also work. Oat flour or all-purpose flour do not work in this recipe.
Maple Syrup – This sweetens the cookies and adds moisture, binding the ingredients together. Agave syrup, coconut nectar, or honey also work.
Chocolate Chips – These add rich chocolate flavor and texture. Any chocolate chips are fine; dark chocolate chips with a high cocoa percentage balance the sweetness.

How to Make 3-Ingredient Cookies

This is a really easy recipe to whip up. Here’s how in pictures.

3-Ingredient Cookie ingredients in a mixing bowl.

Pour all the ingredients in a large mixing bowl

Stir the batter with a spatula until it’s well combined.

3-Ingredient Cookie dough balls on a baking sheet.

Form uniform cookie dough balls and place them on a baking sheet.

3-Ingredient Cookies on a baking sheet ready to bake.

Flatten them and bake the cookies for 12-14 minutes at 350 °F (180 °C)

Carine’s Baking Tips

Let me share a few more tips to make sure you make the best cookies, even if you’re a total beginner!

Dough Moisture – If the dough appears dry, squeeze it with oiled hands to bring it together before adding more liquid.
Nutty Alternatives – Swap chocolate chips for a mix of chopped nuts like walnuts, pecans, or almonds for a different flavor and crunch.
Nut-Free Option – You can swap the almond flour with sesame flour for a nut-free cookie option.
Cookie Scoop Precision – Use an oiled cookie scoop to ensure uniform cookie sizes and shapes.
Hand Pressing Technique – Gently press the cookie dough balls with an oiled palm to achieve the desired thickness and texture.
Baking Time Watch – Keep a close eye on the baking time, as the edges should be just turning golden brown.
Cooling – Allow the cookies to cool completely on a wire rack to firm up and achieve the perfect texture.