These 5-ingredient Almond Flour Chocolate Chip cookies are easy, vegan, gluten-free cookies with a delicious chewy texture.
You know how much I love creating almond flour recipes, especially cookies! This new cookie recipe is a combination of two of my previous recipes. It’s very similar to my shortbread na harina ng almendras, except I added some baking powder to make the cookies fluffier and chocolate chips like in my almond flour chocolate cookies. The result is fantastic, a soft, chewy center with crispy edges and bites of chocolate in the middle.
Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!
Nagustuhan mo ba ang resipe na ito?
Mag-iwan ng puna sa ibaba o pumunta sa aming Facebook pahina kung saan ako sumasagot sa (halos) lahat ng komento, ang aming Instagram page para sa inspirasyon, o sa ating Pinterest para sa pag-save ng mga recipe!
Mga Cookie na may Tsokolate na Chip na may Harina ng Almond
These 5-ingredient Almond Flour Chocolate Chip cookies are easy, vegan, gluten-free cookies with a delicious chewy texture
Print
Pagsusuri
Ibahagi sa Facebook
aspile
I-save sa Email
Servings: 12 cookies
Mga Calorie: 223.4 kcal
Ingredients
- 2 tasa Flour ng Almond - (tala 1)
- ⅓ tasa Maple syrup - (tala 2)
- ¼ tasa Langis ng niyog - natunaw, pinalamig (tala 3)
- ½ kutsarita Paghurno Powder
- ½ tasa Mga Dark Chocolate Chips na Walang Gatas - (tala 4)
Opsyonal
- ¼ kutsarita Asin
- 1 kutsarita Vanilla Extract
tagubilin
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil. Set aside.
- In a large mixing bowl, stir almond flour, baking powder, maple syrup, and melted coconut oil. Add vanilla extract, and salt if used.
- Stir with a rubber spatula until the dough form.
- Fold in chocolate chips and stir until well incorporated.
- Divide the dough into 12 balls. The dough is sticky, so you may want to oil your hands to roll the dough balls.
- Place each dough ball onto the prepared baking sheet leaving a thumb space between each cookie and press the top slightly if you want to flatter cookies. These cookies do not spread as they bake it means the shape you give them now is what you get after baking them.
- Bake the cookies in the center rack of the oven for 12-15 minutes at 350°F (180°C) until golden brown on the edges.
- Hayaang lumamig ang mga ito nang 10 minuto sa cookie sheet, pagkatapos ay lagyan ng spatula ang ilalim ng bawat cookie at palamigin sa isang wire rack nang 1 oras.
Mga Tala
Tandaan 1: The recipe works with almond meal.
Tandaan 2: You can use any liquid sweetener like agave syrup or coconut nectar.
Tandaan 3: Make sure the melted coconut oil is cooled or it will melt the chocolate chips when you stir them in the cookie dough. You can swap coconut oil for melted vegan butter, olive oil, or avocado oil.
Tandaan 4: Feel free to use any chocolate chips, vegan milk chocolate chips taste very good in these cookies. You can also swap the chocolate chips for chopped nuts like macadamia, pecans, or walnuts.
Imbakan: Store the cookies at room temperature for up to 4 days in an airtight container. You can freeze the cookies in Ziploc bags and thaw at room temperature the day before.
Pagkain
Paglilingkod: 1cookie | Mga Calorie: 223.4kcal | Carbohydrates: 16.8g | Protina: 4.6g | Taba: 17.2g | Saturated fat: 4.1g | Polyunsaturated Fat: 1.2g | Monounsaturated na taba: 2.9g | Trans Fat: 0.1g | Sosa: 105.7mg | Potassium: 24.5mg | Hibla: 2.9g | Asukal: 11.3g | Vitamin A: 222.8IU | Calcium: 60.4mg | Iron: 0.7mg | magnesiyo: 2.1mg | Posporus: 4mg | Zinc: 0.1mg
Why You Will Love These Cookies
- 5 sangkap lang
- Gluten-free
- Walang butil
- Mataas sa malusog na taba
- Easy to make low-carb
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
The full recipe measurement are below in the recipe card, but here are some of my tips and tricks if you need ingredients swaps.
- Maple syrup or any liquid sweetener you love. My expert tip is to use a liquid sweetener you love because the flavor will be very potent in the cookies. I love combining maple and almonds. It goes well together. Some other healthy refined sugar-free sweeteners that work great for these cookies are agave syrup, coconut nectar, or sugar-free fiber syrup for a keto-friendly option.
- Natunaw na Langis ng Niyog – You can also use peanut butter, melted vegan butter, tahini, or almond butter instead. My tip here is to use cooled coconut oil. Make sure you cool the melted coconut oil at room temperature for 10 minutes before adding the dry ingredients. This prevents the chocolate chips from melting when you stir them into the cookie dough
- Ultra-Fine Almond Flour – I use ultra-fine almond flour, also known as blanched almond flour. It doesn’t have the grainy and gritty texture of an almond meal, and it makes almond cookies much tastier and lighter in color. The recipe will work with an almond meal if it’s all you have at home. Learn how to measure alternative flours accurately.
- Paghurno Powder—This gives a slightly fluffy texture to the cookie. Make sure you pick a gluten-free baking powder if you need it.
- Asin is optional. I don’t add any salt in my cookie dough because I prefer to sprinkle sea salt flakes on the baked cookies at the end.
- Vanilla Extract is optional; it adds a lovely vanilla flavor to the cookie dough.
- Maitim na Tsokolate Chips – You can use large chocolate chips or a combination of chunks and mini chocolate chips to give different textures to the almond cookies.
Mga Add-on
You can use this almond flour cookie recipe to create a range of different cookie flavors. You can swap the dark chocolate chips for:
- Half macadamia nuts and half vegan white chocolate chips.
- Cranberries and chocolate chips
- Mga puting tsokolate
- Nuts like chopped pecans or walnuts and dried raisins.
- Oatmeal raisins: use 1/4 cup of rolled oats and 1/4 cup of dried raisins.
Making The Cookie Dough
The recipe comes together in 2 minutes.
- Stir all the ingredients together – except the chocolate chips – until the dough is sticky and consistent.
- Fold in chocolate chips and stir to combine evenly. Preheat the oven to 350°F (180°C). Line one baking sheet with parchment paper and lightly oil with oil spray. Set aside.
- Now, divide the cookie dough into 12 balls of the same size. Oil your hands, roll into balls, and place each ball onto the prepared baking sheets, leaving a thumb of space between each cookie dough ball.
- Use a fork to press the top lightly. My tips: don’t press the cookies too much, the thicker, the chewier they will be!
- Bake the cookies on the center rack of the oven for 12 to 15 minutes at 350°F (180°C) until the sides are golden brown.
- Depending on the size of the cookies, you may need to bake them longer or less. Adjust timing until the color of the cookies is golden and the cookies are soft in the center but set.
- Cool down the cookies on a cooling rack for at least one hour to appreciate all their texture.
Mga Tagubilin sa Pag-iimbak
These almond flour chocolate chip cookies store very well in an airtight box at room temperature for up to 4 days. You can freeze these cookies for up to 3 months in zip-lock bags and thaw them at room temperature the day before eating.
Higit pang mga Recipe ng Almond Flour Cookie
Below I listed more almond flour cookie recipes for you to try:
Ugh They are so good that I can’t stop eating them, lol! Seriously the best almond flour CC cookie I have had to date. I agree with another reviewer these actually are even better after day 1. I am on day 4, room temp storage and 100% as delicious as days 1 and 2 just a little softer. Thank you for sharing. Recipe will be on repeat.
Salamat!
These cookies are simply incredible! New favorite!
Salamat!
Can I use oat flour instead of almond flour? Thanks
You can but oat flour is way more liquid absorbent than almond flour, it will make the cookie dry, crumbly especially if you use the same amount. I haven’t tried yet and I can’t give an exact ratio to swap one for the other right now. Have fun experimenting!
Absolutely delicious! I made a portion with semisweet chocolate chips and another with white chocolate chips!
Thanks Carine!
My pleasure! I am so glad you love them.
They came out great! Saving this recipe for sure. Thanks for sharing!
Salamat!
can i use butter?
Yes, you can swap coconut oil for melted butter.
mabuti
Salamat!
Could i sub honey for maple syrup?
Talagang!
is it possible to use oat flour instead, i dont have almond flour.
Oat flour is way more liquid absorbent, you won’t need the same amount. It will make the cookie a bit crumbly too.
so so delicious
salamat sa iyo kaya magkano
Ikinagagalak ko!