Sweet Surrender
These almond flour chocolate chip cookies are soft, chewy, and naturally gluten-free. They're made with a blend of almond flour and coconut flour, which gives them a slightly nutty flavor and a crumbly texture. The chocolate chips add a touch of sweetness and richness, and the hint of maple syrup in the batter adds a touch of caramel-like flavor. These cookies are perfect for a quick and easy treat, and they're also a great way to use up any leftover almond flour. They're also a good option for people who are following a gluten-free diet.
I've always loved chocolate chip cookies, but I've always been disappointed by how they turn out when I make them with almond flour. The cookies are often dry, crumbly, and they don't have the same chewy texture as traditional chocolate chip cookies. I've tried a lot of different recipes over the years, but I've never been able to find one that I really love. That is, until I came up with this recipe for almond flour chocolate chip cookies. These cookies are soft, chewy, and they have the perfect amount of sweetness. They're also gluten-free, so they're a great option for people who are following a gluten-free diet. The secret to these cookies is in the combination of almond flour and coconut flour. Almond flour gives the cookies a nutty flavor and a crumbly texture, while coconut flour helps to bind the ingredients together and create a chewy texture. The other key to these cookies is the use of maple syrup. Maple syrup adds a touch of sweetness and caramel-like flavor to the cookies, and it also helps to keep them moist. I've been making these cookies for a few years now, and they've become my go-to recipe for chocolate chip cookies. They're always a hit with my friends and family, and I'm sure you'll love them too.
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Prep time: 15 | Cook time: 12 | Serves: 8
Ingredients
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup cacao powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine the almond flour, coconut flour, cacao powder, baking soda, and salt.
  4. In a separate bowl, whisk together the coconut oil, maple syrup, and vanilla extract.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Fold in the chocolate chips.
  7. Drop the dough by rounded tablespoons onto the prepared baking sheet.
  8. Bake for 10-12 minutes, or until the edges are just beginning to brown.
Why It Works
  • The combination of almond flour and coconut flour gives the cookies a nutty flavor and a crumbly texture.
  • The maple syrup adds a touch of sweetness and caramel-like flavor to the cookies.
  • The coconut oil helps to keep the cookies moist and chewy.