I have a new BFF in my life lately - Almond Flour!  Holy cow this is great stuff!!!  I’m sure most of you that are gluten free or avoid grains already know about this awesome flour but I’m justing getting around to discovering how terrific it is for cooking.  Almonds, considered by some to be a Super Food, provide a ton of nutritional benefits.  Instead of listing them all check out this link for the low down.  One of the first recipes I used the almond flour in were cookies and boy oh boy did these turn out yummy and delicious.  Plus they are super easy to make and you can even refrigerate the dough which makes it easy to whip up some cookies in no time!  Enjoy!



  • 3 cups blanched almond flour
  • 1/2 cup olive oil
  • 1/2 cup pure maple syrup (Grade B or C only)
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 2 tsp vanilla extract
  • 1 1/2 cups chocolate chips (I used Sunspire Brand Grain Sweetened Chocolate Chips)


  1. Preheat oven to 375 degrees.

    In a medium bowl combine the dry ingredients

  2. In a medium sized bowl combine the dry ingredients.

    Mix together the wet ingredients

  3. In a small bowl beat eggs, maple syrup, oil and vanilla extract together with a hand mixer or by hand if you want a good workout.
  4. Pour the wet ingredients into the dry and beat with the hand mixer until throughly combined.

    Combine the wet and dry ingredients together and mix well

  5. Stir in chocolate chips and continue to mix until the chips are evenly distributed.
  6. Line a baking sheet with parchment paper and place tablespoon sized balls of cookie dough about 2 inches apart.

    Bake cookies for 15 minutes

  7. Bake the cookies for 15 minutes.  Let cool for about 5 minutes before removing from the parchment paper.  ENJOY!

Nutritional Info:

Makes 24 cookies.

Serving size 1 cookie.

Nutrients per serving:  Calories: 164.5, Cal. from Fat: 102.5, Total Fat: 12g, Sat. Fat: 2g, Carbs: 12g, Fiber: 1.5g, Sugars: 7g, Protein: 4g, Sodium: 26.5mg, Chol: 17.5mg


Any leftover cookies can be kept in a sealed container at room temperature for up to 2 days.

Don’t be put off by the higher fat content of these cookies - they are filled with all GOOD fats - you know, the fat you want to have on a daily basis!  While these do contain good fats they are still cookies and should be eaten in moderation.

If your intent is to make a gluten free cookie please make sure you use a gluten free chocolate chip.

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  1. Cee says:

    These were really good! Unfortunately, I did not have any chocolate chips, so we just made them ‘plain,’ but I can’t wait to try them with the chocolate chips!

  2. Danielle says:

    I can’t wait to try this recipe. Please note, however, that if your intent is to have a gluten-free cookie, you should not use grain-sweetened chocolate chips. :) I might try this with unsweetened carob ships. Yum!

    • Sarah says:

      Hi Danielle,

      Definitely stay away from grain sweetened chocolate chips if you are making a gluten free cookie. While I mentioned that those on a gluten free diet were probably familiar with almond flour I wasn’t setting out to make these gluten free. You can easily substitute the chocolate chips for any gluten free variety to achieve a gluten free cookie. I really enjoy almond flour and I’m glad it’s finally getting some recognition.



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