Chewy, golden brown, peanut buttery almond flour chocolate chip cookies with melty dark chocolate chips, peanut butter, maple syrup, and butter within. A touch of flake salt provides the perfect salty-sweet contrast. You are going to love every mouthful. ❤️
I couldn’t help myself. I added butter. C’mon —it’s butter! Liquid gold, heart-attack in a rectangle, whatever! It’s delish and it’s going into these cookies.
Feel free to swap for ghee!
Ingredients for Almond Flour Chocolate Chip Cookies:
Almond flour — will be the gluten-free flour of choice.
Peanut butter — adds that ooey-gooey texture and nutty flavor. You may use almond butter or even cashew butter instead.
Butter — uh, no need to explain. It’s butter, c’mon!
Chocolate chips — use your favorite chocolate chips. I prefer dark chocolate, which is around sixty percent and above.
Pure maple syrup — will help give these cookies moisture, and natural sweetness.
And other essentials such as vanilla extract (alcohol-free), kosher salt, and baking soda.
Tips For making the perfect almond flour chocolate chips cookies every time
1.) Let the batter rest in a cold fridge: when doughs or batters of any kind have time to rest, all of the ingredients absorb one another to their full potential. Furthermore, placing the batter in the fridge to rest allows it to thicken.
2.) Use a cookie scooper: this will ensure each cookie is the same size and will finish baking at the same time.
3.) Know your Leavening agent: baking powder, baking soda, or both? For this recipe, we will only use baking soda. Simple enough, this will ensure each cookie will spread out to an even circle while baking.
4.) Bake on a lower heat: I find that 350 °F is too high when baking with gluten-free flours. Low and slow is the holy grail here.
Also, always use parchment paper or a baking mat to prevent the cookies from sticking.
What makes cookies soft and chewy?
Again, baking on a low-temperature will help retain moisture. I also find that my secret ingredient— pure maple syrup helps to keep these cookies nice and moist as well.
For a nice touch, I like to sprinkle each cookie with flake salt right after they have finished baking. This provides that perfect bite of salty-sweet.
If you do not have flake salt, I’m sure a sprinkle of kosher salt will still give them a nice touch.
Lastly, if you do not want to add peanut butter, try cashew or almond butter instead. Let me know if you did so in the comments below!
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With all things considered, let’s make soft and chewy Peanut Buttery Almond Flour Chocolate Chip Cookies!
Chewy, golden brown, peanut buttery almond flour chocolate chip cookies with melty dark chocolate chips, peanut butter, maple syrup, and butter within.
- ¼ cup creamy peanut butter
- ½ cup pure maple syrup
- 1 tsp vanilla extract
- 3 tbsp melted and cooled unsalted butter
- 1 tsp baking soda
- ¼ tsp kosher salt
- 1 tbsp and 1/4 cup almond flour packed
- 1 cup chocolate chips
In your finest mixing bowl, add the peanut butter, maple syrup, vanilla extract, cooled melted butter, kosher salt, and baking powder. Mix until well-combined.
When ready, add the almond flour. Fold and mix to combine. Next, add the chocolate chips. Fold and mix to combine. Cover the cookie dough with saran wrap or a lid and transfer to the fridge for 30-minutes.
Until then, preheat the oven to 325 °F.
Line a baking sheet with parchment paper or a baking mat. Remove the cookie dough from the fridge and scoop out the dough creating 12 medium cookies. Space each one about 1-2 inches apart—giving each one plenty of room to expand.
Bake at 325 ° F for 15-18 minutes or until golden brown.
Cool for 15 minutes before enjoying. Also, I like to use a flat spatial to slide under each cookie for an easy release from the baking sheet.
Don’t like peanut butter? Use almond, cashew, or pecan butter instead.
Don’t have chocolate chips? Simply leave them out.
To store: if you surprisingly have leftover cookies. Do not stack them over one another. They will stick to each other. Instead, place the cookies on a flat surface and store them in the fridge for up to 3 days. The cookies taste amazing coming from the fridge and still have a nice soft chewy texture.