No chill time required and ready in 15 minutes, they are a delicious and healthy treat! One bowl, 5 ingredients and ready in 15 minutes! While traditional white flour or wholewheat flours are safe choices, others can be quite hit and miss. Many of my friends have been following a gluten replacing flour with cocoa powder diet for quite some time.
They’ve all told me that they are tired of using gluten free flour for baking because not all brands are created equal. Almond flour, on the other hand, is considered to be the closest substitute to standard flour. They are thick, chewy, have slightly soft center, and gorgeous crisp edges. I love how they taste just like any good cookie out there and take less than 15 minutes to make. There is no chilling required, and you don’t need any eggs or milk to make them.
You must use blanched almond flour, not almond meal. Either butter or vegan butter can be used. You can also use agave nectar. A must for any good cookie recipe! Start by mixing together your almond flour and baking powder. Next, add your softened butter, maple syrup, and vanilla extract and mix until combined.
Form 6 large or 12 small balls of dough and place on a lined baking sheet. Press each ball of cookie dough into a thick cookie shape, and bake for 12-15 minutes, or until the edges start to brown. They continue to cook as they cool down. The reason for this is that they can go from golden to dark brown in a small amount of time. Some readers have tried replacing the maple syrup with a sugar free syrup. I haven’t tried this myself, so cannot vouch for the outcome of it.
2 cup chocolate chip of choice into the dough. Soak the raisins for 30 minutes prior, for them to plump up and be extra juicy. 2 cup of your favorite mix-ins, including seeds, nuts, candy bits, and more! Store them in the refrigerator if you’d like them to keep longer. One bowl, 5 ingredients, and ready in 15 minutes! In a large mixing bowl, add your almond flour and baking powder and mix well.
Add your melted butter, maple syrup, and vanilla extract, and mix until combined. Using a rubber spatula, fold through your chocolate chips. Form 6 large or 12 small balls of dough. Place on the lined sheet, and press down into a cookie shape.
Remove from the oven and cool on the baking sheet completely. This post may contain affiliate links. Can I sub the butter for coconut oil? Feel free to experiment and see! I did substitute coconut oil in place of the vegan butter, but I used one third cup instead of one quarter cup. I also used one quarter cup of maple syrup instead of three tbsps. I just needed more chocolate chips, lol!