If you’re a chocolate lover like me, you’re going to fall head over heels for these almond meal chocolate chip cookies. This recipe is my favorite gluten-free treat to whip up and enjoy with a mug of warm cacao milk on a cool evening. Not only are they gooey and chocolatey, but they’re also made with wholesome ingredients your body will love.
As the name suggests, my cookies are made with almond meal instead of regular flour, making them gluten-free. Almond meal is basically just finely ground raw almonds, not to be confused with almond flour which has a finer texture and is made with blanched almonds with the skin removed.
The thing I love the most about almond meal is its texture. It’s more grainy than flour, making your cookies taste heartier. And since almond meal is made from whole almonds — which are rich in healthy fats, fiber, and vitamin E — you can rest assured that you’re doing something good for your body when you use it!
I also like to use gluten-free rolled oats in my almond flour cookies which add some sweetness, a chewy texture, and extra fiber. If you don’t have any rolled oats on hand, you can always just add more almond meal to replace!
And speaking of sweetness, these cookies are naturally sweetened with pure amber maple syrup. This natural sugar alternative is rich in nutrients like zinc, iron, and manganese, and it’s also loaded with antioxidants. The best part is, you won’t have to use a ton of it to make your cookies taste absolutely decadent. This recipe only calls for three tablespoons, and makes about 12 cookies!
Last but not least, the ooey-gooey cherry on top is smooth dark chocolate chips. Of course, you can use whichever variety of chocolate chips you like, but I prefer Nestle Tollhouse Dark Chocolate Chips (buy from Walmart, $2.48).
And if you thought this recipe couldn’t get more perfect, it’ll only take you about a half an hour from start to finish. Check out exactly how to make your new favorite treat below.
Almond Meal Chocolate Chip Cookies Recipe
- 3 tablespoons pure amber maple syrup
- 2 tablespoons coconut oil, softened
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup almond meal
- 1 cup gluten-free rolled oats
- 1/4 teaspoon fine-grain sea salt
- 1/2 teaspoon baking soda
- 3/4 cup chocolate chips
- Preheat your oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- In a large bowl, whisk together the maple syrup and softened coconut oil until they’re combined. Then whisk in the vanilla extract and egg.
- In another bowl, combine the almond meal, oats, salt, and baking soda, stirring together with a spoon. Add the mixture to the bowl with the wet ingredients and stir to combine.
- Fold the chocolate chips into the mixture with your spoon.
- Scoop the cookie batter out into rounds on your baking sheet, flattening them slightly. Keep the cookies spaced out about two inches from each other (you should have between 12 and 16 cookies!). Add additional chocolate chips on top of your cookies, if desired.
- Bake your cookies for 9 to 10 minutes until the edges are slightly browned. Remove them from the oven and allow to cool for 5 to 10 minutes before placing them on a wire rack to set.
That’s it! For a healthy and delicious treat, serve these cookies alongside your favorite non-dairy milk. My personal favorite is vanilla almond milk! Trust us when we say that snack time will never be the same once you bite into one of these. With such a simple recipe and less than 30 minutes, you’ll be in dessert heaven. We hope you enjoy them as much as we do!