They truly taste melt-in-your-mouth divine, and – bonus! – they’re actually much easier to make than traditional chocolate chip cookies!

Remember those soft-baked chocolate chip cookies you’d buy in the snack food aisle? Bendy, pliable, perfect for sinking your teeth into one. Or – ahem – seven. These cookies totally remind me of those.

They’re melty, bendy little gems that satisfy your chocolate chip cookie craving while also being gluten-free, dairy-free, and surprisingly low in sugar and carbohydrates.

Did you ever think that gluten free, dairy free chocolate chip cookies would look like this?!

Almond Flour Chocolate Chip Cookies Ingredients

A surprisingly short list of ingredients makes up these almond flour cookies:

• Coconut oil – solid, but almost melty
• Pure maple syrup – use grade A for a sweet boost without maple flavor, or grade B for lots of rich maple flavor.
• An egg
• Vanilla extract – because of course!
• Almond flour – a finely ground almond flour or meal made from blanched almonds works best for this recipe (we really like this one)
• Baking soda
• Sea salt
• Mini chocolate chips

How to Make Them

All you do is stir the coconut oil and pure maple syrup together, then stir in the egg, almond flour, baking soda, salt, vanilla, and – of course! – chocolate chips.

I love to use mini chocolate chips in this almond flour chocolate chip cookie recipe because I love how they add sweetness throughout the entire cookie and just make them seem so much more chocolatey. Chocolatey is good!

What Do These Cookies Taste Like?

So: expectations. Almond flour chocolate chip cookies are not your typical chewy chocolate chip cookies.

Instead, they’re soft and bendy and they melt in your mouth and – yes! – they’re really, really tasty. The almond flour does give them a bit more texture than your typical chocolate chip cookie, but we love it.

If you’re in need of a gluten free chocolate chip cookie recipe (or dairy-free chocolate chip cookies) (or both!) and you’re tired of sandy, dry cookies, give these a try – they’re anything but.

And! If you’re eating low carb, and looking for low carb almond flour chocolate chip cookies, you may have just found what you’re looking for.

More Delicious Dairy-Free Deserts

• This Dairy-Free Banana Bread is the ultimate banana bread recipe!
• Vegan PB & J Thumbprints are another melt-in-your-mouth gem.
• These Almond Flour Lemon Cookies are very similar – just lemony and frosted! Mmm.

More Chocolate Chip Cookie Recipes

• Healthy Loaded Chocolate Chip Cookies
• White Chocolate Cranberry Oatmeal Cookies
• Flourless Peanut Butter Chocolate Chip Cookies
• Chewy Double Chocolate Oatmeal Cookies
• Salted Double Dark Chocolate Cookies
• Espresso Double Chocolate Chip Cookies
• Cowboy Cookies

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Soft-Baked Almond Flour Chocolate Chip Cookies Recipe

These bendy melt-in-your-mouth gems are an incredible gluten-free, dairy-free, and low-carb alternative to traditional chocolate chip cookies.

Course Dessert

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 16 cookies

Calories 101kcal

Author Kare

Ingredients

• 2 tablespoons solid coconut oil
• 3 tablespoons pure maple syrup
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 cups almond flour*
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine-grain sea salt
• 1/2 cup mini semi-sweet chocolate chips + more for topping if desired we like Enjoy Life dairy-free chocolate chips for a fully dairy-free cookie

Instructions

• Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.
• Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined.
• In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.
• Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.
• Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
• Cookies keep well in an airtight container at room temperature for 4-5 days.

Notes

* Flour note: I have used both almond flour and almond meal with success, but a finely ground product made with blanched almonds tends to produce the best cookies

More recipe notes (most recent update 2/27/2024)

For a crispier cookie, cook for 2-3 minutes longer.

Substitutions

• Butter can be substituted for the coconut oil. Just make sure it’s room temperature so it’s soft and easy to stir. And, of course, the cookies will no longer be dairy-free – unless you use dairy-free butter (readers have reported using Earth Balance with success).
• One reader shares that they swapped canola oil in for the coconut oil because they don’t like coconut, and that the cookies turned out great! 
• I’ve swapped the chocolate chips for fresh blueberries and it’s a delicious change! One reader reports 3/4 cup frozen wild blueberries, along with 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon and shared that they were a huge success. 
• One reader swapped in white chocolate chunks for the chocolate chips and said they were perfect. 
• Readers have reported swapping in a flax egg for the egg with success! For a flax egg, mix 1 tablespoon flaxseed meal with 3 tablespoons water in a small bowl. Let sit for about 5 minutes until thickened, then add just like you would an egg. 
• To replace the pure maple syrup, readers have reported agave syrup or honey have both worked well. 

 

Nutrition

Serving: 1cookie | Calories: 101kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 55mg | Fiber: 2g | Sugar: 7g

The post Almond Flour Chocolate Chip Cookies Recipe appeared first on Kitchen Treaty.

These gluten-free lemon cookies are the perfect cookie for spring – bring on Easter, Mother’s Day, or just your sunny day citrussy cookie craving.

Table of Contents

• The Story Behind the Recipe
• Almond Flour Lemon Cookies Ingredients
• How to Make Almond Flour Cookies

The Story Behind the Recipe

One of my top recipes is this almond flour chocolate chip cookie recipe – a soft-baked, melt-in-your-mouth gem of a cookie that is surprisingly gluten-free, dairy-free, relatively low in sugar, and ridiculously easy to whip up. It’s a fave in our family, and I’ve been wanting to create a lemon variation for awhile.

Done!

Almond Flour Lemon Cookies Ingredients

If you’ve ever baked lemon-flavored goodies before, you undoubtedly know it can be tough to get the lemon flavor to shine through. These cookies make use of zest, lemon extract, and juice (in the glaze) for a nice lemony pow. The cookie itself has more subtle lemon flavor, but that seriously zingy glaze on top is what really makes it happen.

Together they make for a pretty darn glorious lemon cookie situation – soft, sweet, and melt-in-your mouth goodness.

• Coconut oil – This is the perfect oil for almond flour cookies. It melts smooth and mixes up perfectly, then firms up for an excellent lemon cookie.
• Sugar – Plain ol’ white granulated sugar.
• Lemon zest & juice – From one large fresh lemon. The zest is for the cookies, the juice is for the glaze.
• Eggs – large ones!
• Lemon extract – To guarantee lots of lemon flavor. You can leave it out for a more subtle lemon flavor. The cookies will still be good! Just not extra super lemony.
• Almond flour – Go with blanched almond flour for the best lemon almond flour cookies.
• Baking soda – A leavener to help the cookies rise a bit.
• Salt – I like fine-grain sea salt for these cookies to highlight the flavors.
• Powdered sugar – For the sweet lemony glaze.

How to Make Almond Flour Cookies

These cookies come together so, so easily – so much easier than traditional cookies.

Simply melt some coconut oil and mix it in with the sugar, lemon zest, lemon extract, and eggs. Then stir in the almond flour, baking powder, and salt.

One bowl. So easy.

Scoop out the dough, press down a bit with your fingers, and bake.

Once they’ve cooled, dip the cookies in your lemon glaze and let it harden.

Good to go!

If you’ve been looking for the ultimate gluten-free lemon cookie recipe that’s dairy-free too, I hope you feel the same way I do about these almond flour lemon cookies – my search stops here!

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Almond Flour Lemon Cookies

These gluten-free and dairy-free lemon cookies are moist, light, and soft. Melt-in-your-mouth lemony goodness – and ridiculously easy, too!

Keyword almond flour lemon cookies, dairy free lemon cookies, gluten free lemon cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 149kcal

Author Kare

Ingredients

• 1/4 cup coconut oil melted
• 1/2 cup granulated sugar
• 2 tablespoons lemon zest from one large organic lemon you’ll juice the lemon for the glaze
• 2 large eggs
• 2 teaspoons lemon extract
• 3 cups blanched almond flour**
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine-grain sea salt
• Glaze
• 1 1/2 cups powdered sugar
• 3-4 tablespoons lemon juice from the zested lemon

Instructions

• Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
• If your coconut oil is still solid, measure out the 1/4 cup and add to a small saucepan set over low heat. Keep over heat just until melted – don’t let it get too hot, or it’ll cook the eggs! Set aside.
• In a medium bowl, stir together the sugar and lemon zest. Add the coconut oil. Stir in the eggs and the lemon extract and mix until well-combined.
• Add the almond flour, baking soda, and salt. Stir well until combined.
• Scoop cookies out by tablespoonfuls onto the cookie sheet, spacing about two inches apart. I use this cookie scoop (affiliate link) and it’s one of my favorite kitchen tools!
• Press the dough with two fingers to flatten a bit. If the dough sticks to your fingers, wet your fingers with a little warm water.
• Bake until set, puffy, and just lightly golden around the edges, 8-10 minutes.
• Remove from oven and let cool on the cookie sheet for about 5 minutes. Transfer to a wire rack to cool completely.
• Once cooled, mix together the glaze. In a small bowl, add the powdered sugar. Add 3 tablespoons lemon juice and stir with a fork until smooth. The glaze should be thick enough to cling to the top of the cookies but not so thin that it will drip off the edges. If too thick, add more lemon juice a teaspoon at a time. If too thin, add more powdered sugar 1/4 cup at a time.
• Dip the cookies upside down in the glaze, covering the top of the cookie. Set the cookie back down on the wire rack and let sit until the glaze hardens, about 1 hour.
• Store cookies at room temperature in a sealed container. Cookies keep for about 4 days.

Nutrition

Serving: 1cookie | Calories: 149kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 52mg | Potassium: 8mg | Fiber: 2g | Sugar: 12g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The post Almond Flour Lemon Cookies appeared first on Kitchen Treaty.

But first, I’d like to tell you about Daisy. Bear with me.

—

We have a new addition in the house. She’s furry, she’s sweet, she’s naughty and she’s adorable. Her name is Daisy.

She’s my most recent example of “never say never.” I thought I’d never, ever, ever get another puppy. There are plenty of adult dogs at shelters that need homes, after all, and frankly, puppies are an insane amount of work.

Then we rounded the corner at the shelter, and there she was. A six-month-old Golden Retriever, huddled and shivering against the wall.

And that was pretty much that.

She’s a troubled little puppy who at worst has been abused, and at best just simply hasn’t had much socialization in her little life. So she’s incredibly afraid of people and nearly everything else. But she’s improving a little every day. And, for the most part, she’s grabbed puppy-hood by the horns, running us a little ragged in the process.

But it’s all good.

This little whippersnapper, though, is why I was up at 6 a.m. this morning, and after catering to her every whim, is why I started thinking about these waffles – the recipe for which I am now ready to share with you.

This almond waffles recipe is a little different, but in a good way. Super buttery and deliciously golden, the almond flour and extract add sweet, subtle nutty flavor while the toasted almonds on top give it nice satisfying crunch.

I can definitely recommend these waffles. Puppies, on the other hand … well. At least they’re cute.

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Almond Buttermilk Waffles

If you like almonds, you'll love these waffles! Amped up by almonds three different ways - almond flour, almond extract, and toasty almonds sprinkled along the top - they'll make anyone almond-lover nutty for breakfast.

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Author Kare

Ingredients

• 1/2 cup sliced raw almonds
• 1 1/4 cups all-purpose flour
• 3/4 cup almond flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups low-fat buttermilk
• 2 large eggs
• 1/2 cup unsalted butter, melted 1 stick
• 1 teaspoon almond extract

Instructions

• Spread the sliced almonds on a cookie sheet, and toast 325 degrees for about 5 minutes, stirring once, until they begin to get golden. Remove and set aside.
• In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda and salt.
• In a medium bowl, whisk together the buttermilk, eggs, melted butter and almond extract.
• Pour the wet ingredients into the dry ingredients and give it a few quick whisks just until it's all incorporated.
• Heat your waffle iron and brush with a little vegetable oil. Pour batter into the waffle iron according to the instructions for your particular iron. Ours takes just under a half cup of batter per waffle.
• Cook for a shorter time for softer waffles, longer if you like waffles with a nice little crunch.
• Top with butter and maple syrup and sprinkled with a few roasted, sliced almonds. And enjoy!

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