Almond Meal Chocolate Chip Cookies

By Lindsay Rabicoff • April 23, 2015

I eat fairly healthy 99% of the time, but there are days where I need a treat. These are one of my absolute FAVORITE healthy treats and are grain-free, so obviously I had to share the recipe with all of you. The best part about these cookies is that you can prepare them on a weekend and freeze them for when a craving hits. They stay fresh in the freezer for longer than you can resist the urge to eat them!


  • 1 1/2 cups Almond Flour (use store-bought, it has the best consistency – Bob’s Red Mill makes a great one that’s on Amazon)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 tbsp coconut oil, softened (leave it out by a sunny window to help soften)
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup pure maple syrup (not Mrs. Butterworths, but the real deal)
  • 1 whole egg
  • 1/2 cup chocolate chips
  • Parchment paper
  • 2 cookie sheets


  1. Preheat your oven to 350 degrees (fahrenheit just in case you were wondering)
  2. Line two cookie sheets with parchment paper
  3. Combine the almond flour, baking soda, and salt in a large bowl, mixing well.
  4. Combine the coconut oil, egg, vanilla, and maple syrup in a separate bowl, mixing well.
  5. Pour the coconut oil mixture into the dry ingredients and mix well until the batter appears uniform in consistency.
  6. Stir the chocolate chips into the batter.
  7. Using two tablespoons, drop the batter onto the lined baking sheets, separating the cookies about 2 inches from one another.
  8. Bake at 350 degrees for 18-24 minutes (baking times will vary, I usually bake for 24 minutes, but start checking at 18 minutes).
  9. Turn the pan halfway through the cooking time.
  10. Remove the pans from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack or your mouth.
  11. Enjoy!