Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Combine the almond flour, baking soda, and salt in a large bowl. Whisk these dry ingredients together thoroughly.
- Mix the melted coconut oil, maple syrup, and vanilla extract in a separate bowl until completely combined and smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined.
- Fold in chocolate chips or any add-ins you're using.
- Scoop tablespoon-sized portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Gently flatten each cookie with your palm.
- Bake for 10-12 minutes until the edges turn golden brown. The centers may look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
Choose high-quality almond flour for best results. Measure almond flour correctly by spooning it into your measuring cup. Flatten the dough balls before baking to maintain shape. Store cooled cookies in an airtight container at room temperature for up to 5 days.