Yield: 10-12 cookies


3 tablespoons coconut oil, melted

1 egg

4 tablespoons maple syrup (sub: honey, agave)

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon baking soda

2 cups almond flour

1/2 cup chocolate chips



  1. Preheat oven to 350 degrees.
  2. In a bowl, mix the coconut oil, egg, maple syrup, vanilla and salt until well combined.
  3. Add in the baking soda and almond flour and mix until a dough forms.
  4. Fold in chocolate chips.
  5. Scoop onto a cookie tray (I used a decent sized ice cream scoop) about 1 inch apart and bake for 10-12 minutes or until lightly browned.
  6. Cool on a wire rack and enjoy!

The cookies should still be a little gooey when coming out of the oven. If you are using a smaller 1 tablespoon cookie scoop, bake for 7-9 minutes instead.


1 Comments on “Gluten-Free Chocolate Chip Cookies”

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