There is something truly irresistible about Almond Flour Cookies with Maple Syrup and Chocolate Chips Recipe that makes them a favorite for every occasion. These delightful cookies strike the perfect balance between tender, nutty richness from the almond flour and the natural sweetness of maple syrup, while the melty chocolate chips add that little touch of indulgence. They are gluten-free, relatively simple to make, and bring a wholesome comfort that will have you reaching for seconds before you know it. I’m so excited to share this recipe with you because it’s become a beloved treat in my home and I’m sure it will do the same in yours.
Ingredients You’ll Need
This recipe keeps things wonderfully straightforward with a handful of essential ingredients that each play a key role in the magic of these cookies. From the creamy texture of almond flour to the sweet depth of pure maple syrup, every component is carefully chosen to create that perfect bite.
- 2 cups almond flour (blanched almond flour): Provides a moist, tender crumb and nutty flavor without gluten, perfect for a grain-free treat.
- 1/2 teaspoon baking powder: Helps the cookies rise slightly for a soft, chewy texture.
- 1/4 cup butter (or vegan butter, softened): Adds richness and moisture, binding the dough together beautifully.
- 3 tablespoons maple syrup: Infuses a natural sweetness and a hint of caramel notes that harmonize with the other ingredients.
- 1 teaspoon vanilla extract: Elevates the flavor with subtle warmth and depth.
- Chocolate chips (amount as desired): A classic indulgence that melts to gooey perfection inside each cookie.
How to Make Almond Flour Cookies with Maple Syrup and Chocolate Chips Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to a cozy 180C (350F). This ensures it’s nice and ready to bake your cookies to golden perfection. Line a large baking sheet with parchment paper to keep things non-stick and make cleanup super easy.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the almond flour and baking powder. Mixing these first helps distribute the leavening agent evenly, giving you the delicate rise that makes these cookies soft but sturdy enough to hold their shape.
Step 3: Add the Wet Ingredients and Mix
To the dry mixture, add the softened butter, sweet maple syrup, and fragrant vanilla extract. Stir everything together until you have a consistent dough. The butter adds a smooth texture while the maple syrup provides that signature sweetness.
Step 4: Fold in Chocolate Chips
Using a rubber spatula, gently fold your chocolate chips into the dough. This step is where your cookies start to become truly decadent, studded with gooey pockets of chocolate.
Step 5: Shape the Cookies
Take your dough and form either 6 large or 12 small balls depending on your preference. Place them evenly spaced on your lined baking sheet, and press each one down gently to form classic cookie shapes. This helps them bake evenly and develop those lovely edges.
Step 6: Bake to Golden Perfection
Bake your cookies for 10 to 12 minutes. Watch carefully as they start to turn golden around the edges—that’s your cue that they’re done. Just enough time to get a slight crisp on the outside while staying soft and chewy inside.
Step 7: Cool Completely
Once baked, let your cookies cool fully on the baking sheet. This resting period helps them set up perfectly, so each bite has that wonderful almond flour texture without crumbling apart.
How to Serve Almond Flour Cookies with Maple Syrup and Chocolate Chips Recipe
Garnishes
While these cookies are delicious on their own, a light dusting of powdered sugar or a sprinkle of flaky sea salt can add a delightful contrast, elevating both sweetness and flavor complexity. You might also drizzle a little extra maple syrup on top when serving for a glossy, inviting finish.
Side Dishes
Pair these cookies with a warm cup of coffee, herbal tea, or even a glass of almond milk for a comforting combo. They also shine next to fresh fruit or a dollop of whipped cream if you’re serving them as a light dessert after a meal.
Creative Ways to Present
For a fun twist, stack the cookies to create mini sandwich treats with a smear of nut butter or cream cheese filling in between. Presenting them on a rustic wooden board or in a decorative tin makes them perfect gifts or party snacks as well.
Make Ahead and Storage
Storing Leftovers
Keep your Almond Flour Cookies with Maple Syrup and Chocolate Chips Recipe fresh by storing them in an airtight container at room temperature. They will stay tender and flavorful for up to 3 days, making them great for quick snacks throughout the week.
Freezing
If you want to enjoy these cookies over a longer period, freeze them in a sealed container or zip-top bag. They freeze wonderfully well and can be stored for up to 3 months. Just thaw at room temperature when you’re ready to indulge.
Reheating
To bring back that just-baked warmth, pop your cookies in a preheated oven at 150C (300F) for 5 minutes. This refreshes their softness and revives the chocolate chips’ melty goodness without drying them out.
FAQs
Can I substitute the almond flour with another type of flour?
Almond flour is key to the texture and flavor of this recipe, but you can experiment with other nut flours like cashew or hazelnut. Just keep in mind the results will vary, especially in moisture and taste. Regular flour won’t replicate the same tender, moist crumb or nutty flavor.
Is it possible to make these cookies vegan?
Absolutely! Swap the butter for a plant-based vegan butter or coconut oil. Maple syrup is already vegan-friendly, so this recipe lends itself well to a vegan version without sacrificing flavor.
How sweet are these cookies?
They have a gentle sweetness from the maple syrup, balanced beautifully by the nutty almond flour and rich chocolate chips. If you prefer them sweeter, you can always add a touch more maple syrup or mix in some additional chocolate chips.
Can I add nuts or other mix-ins to this recipe?
Yes! Chopped walnuts, pecans, or even shredded coconut add great texture and flavor layers. Just fold them in along with the chocolate chips to distribute nicely throughout your cookies.
Why do my almond flour cookies sometimes turn out dry?
Dryness can come from overbaking or using almond flour that is too coarse. Make sure to bake just until the edges are golden and the centers look set but still soft. Also, ensuring you use finely ground blanched almond flour helps keep cookies tender.
Final Thoughts
There’s something truly comforting and special about the Almond Flour Cookies with Maple Syrup and Chocolate Chips Recipe that makes it a staple for any home baker. They are not only simple to make but also full of wholesome flavor and texture that delight every time. I can’t wait for you to try baking these — they’re sure to become one of your favorite treats, just like they did in my kitchen. Enjoy every bite!
Print
Almond Flour Cookies with Maple Syrup and Chocolate Chips Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 12 small cookies or 6 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Almond Flour Cookies are a delicious and healthy gluten-free treat made with blanched almond flour, butter, and natural sweeteners. Soft, buttery, and lightly golden with a hint of vanilla, they make the perfect easy snack or dessert for anyone craving a nutty, homemade cookie without refined sugars.
Ingredients
Dry Ingredients
- 2 cups almond flour (blanched almond flour)
- 1/2 teaspoon baking powder
Wet Ingredients
- 1/4 cup butter (or vegan butter, softened)
- 3 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper and set it aside to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the almond flour and baking powder thoroughly to ensure an even texture throughout the dough.
- Add Wet Ingredients: Add the melted butter, maple syrup, and vanilla extract to the dry ingredients. Stir everything together using a rubber spatula until the dough is fully combined and smooth.
- Shape Cookies: Form the dough into either 6 large balls or 12 smaller balls. Place them spaced evenly on the lined baking sheet. Gently press each ball down to flatten into a cookie shape.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges start to turn a light golden color, indicating they are cooked through.
- Cool: Remove the cookies from the oven and allow them to cool completely on the baking sheet before transferring or serving. This helps them set and maintain their shape.
Notes
- You can substitute butter with vegan butter to make the cookies dairy-free.
- Maple syrup provides natural sweetness, but you can adjust the amount to your taste or substitute with honey if preferred.
- Adding a handful of chocolate chips or nuts can add extra texture and flavor.
- Make sure to cool cookies completely for the best texture; warm cookies may be too soft and crumbly.
- Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
