Almond Flour Chocolate Chip Cookies

Macros per serving

Smart swaps

• All-purpose flour→Blanched almond flour

  Gluten-free with 6g protein per 1/4 cup, plus vitamin E and magnesium for heart health.

• 1 cup butter→1/4 cup coconut oil

  Reduces total fat by 75% while coconut oil provides medium-chain triglycerides for quick energy.

• 1.5 cups white + brown sugar→1/3 cup pure maple syrup

  Cuts sugar by over 70%; maple syrup has a lower glycemic index and provides manganese and zinc.

• 2 cups semi-sweet chocolate chips→1/2 cup dark chocolate (72% cacao)

  Dark chocolate has more antioxidant flavonoids and less sugar; smaller quantity means better portion control.

1. 1

   Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. 2

   In a large bowl, whisk together melted coconut oil and maple syrup until smooth.

3. 3

   Add the egg and vanilla extract. Whisk until well combined.

4. 4

   In a separate bowl, combine almond flour, baking soda, salt, and cinnamon.

5. 5

   Add dry ingredients to wet ingredients. Stir with a spatula until a thick dough forms. Fold in dark chocolate chips.

6. 6

   Scoop dough into 1.5-tablespoon balls (about 18 cookies). Place on baking sheets 2 inches apart. Gently flatten each ball slightly with your palm.

7. 7

   Sprinkle a few flakes of sea salt on top of each cookie.

8. 8

   Bake 10-12 minutes until edges are golden but centers still look slightly soft. Cool on the baking sheet 5 minutes before transferring to a wire rack.

   10–12 minutes5 minutes