These mini almond flour chocolate chip cookies are soft, chewy, and just sweet enough the kind of healthier treat that still feels wonderfully indulgent. They’re naturally gluten-free, made with simple pantry ingredients, and come together in minutes. I’ll guide you kindly and clearly so each tiny cookie turns out golden, tender, and chocolate-studded.
Ingredients
- 1½ cups almond flour
- ¼ cup coconut oil or unsalted butter, softened
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup mini chocolate chips (dark or dairy-free)
Optional swaps:
- Use honey instead of maple syrup for a lighter sweetness.
- Replace chocolate chips with chopped dark chocolate for richer flavor.
Steps
- Mix the wet ingredients. Stir coconut oil (or butter), maple syrup, and vanilla until smooth. It’s okay if the oil looks slightly separated it blends once the flour is added.
- Add the dry ingredients. Mix in almond flour, baking soda, and salt. The dough should feel soft and slightly sticky.
- Fold in the chips. Add mini chocolate chips and stir gently so they’re evenly scattered throughout.
- Chill briefly. Refrigerate the dough for 10–15 minutes so the cookies hold their mini shape.
- Form the minis. Scoop tiny 1-inch balls onto a lined baking sheet and gently flatten with your fingers.
- Bake. Bake at 350°F for 8–10 minutes, until the edges turn lightly golden.
- Cool completely. Let the cookies rest on the pan almond flour treats are delicate while warm.
Chef’s Tips
- Don’t skip the chill time it keeps the cookies from spreading too much.
- Use mini chips for that cute, bite-size look and even melting.
- Store in an airtight container; almond flour cookies stay soft and chewy for days.
Variations
- Salted Dark Chocolate: Add a pinch of flaky sea salt on top before baking.
- Coconut Crunch: Mix in 2 tbsp shredded coconut for extra texture.
- Matcha Chip: Add 1 tsp matcha powder to the dough for a fun green twist.