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+ servings
chocolate chip cookies on a white plate
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5 from 17 ratings

Maple Syrup Chocolate Chip Cookies

These allergy friendly chocolate chip cookies are sweetened with maple syrup, no sugar needed! They're very healthy, made with almond flour, no eggs needed, and very keto friendly.
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 16 cookies
Calories: 138
Author: Natalie

Ingredients

  • 2 cups almond flour
  • 1/4 cup tapioca flour
  • 1 teaspoon baking powder
  • 1/3 cup maple syrup
  • 1/4 cup unsweetened Original flavor Nutpods
  • 2 tablespoons coconut oil melted
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips
  • flaky sea salt for topping (optional)

Instructions

  • Preheat your oven to 350ºF.
  • Line 2 baking sheets with parchment paper.
  • In a medium size bowl, add your dry ingredients and whisk to combine.
    2 cups almond flour, 1/4 cup tapioca flour, 1 teaspoon baking powder
  • In the same bowl, pour in all the wet ingredients over the dry ingredients. Mix together until the batter is fully combined.
    1/3 cup maple syrup, 1/4 cup unsweetened Original flavor Nutpods, 2 tablespoons coconut oil, 1 teaspoon vanilla extract
  • Add in the chocolate chips, and fold them in with a spatula until fully combined.
    1/2 cup chocolate chips
  • Use a medium cookie scoop (or measure out 1.5 tablespoons) to divide up the cookie dough. Lightly press the cookie dough to flatten and form the shape of the cookie. I like to oil my fingers with a bit of coconut oil so my fingers don't stick to the cookie dough while pressing out.
  • I like to manually press in a few more chocolate chips on top of the flattened cookie dough before baking, this will make your cookies look so much prettier. Then, sprinkle with flaky sea salt.
    flaky sea salt for topping (optional)
  • Bake for 13-15 minutes until the cookies are set and the edges are just starting to turn golden brown.
  • Remove from the oven and allow to cool. Enjoy warm or room temperature.
  • Leftover cookies will keep open to the air on the counter for at least 3 days, in an airtight container refrigerated for at least 2 weeks, or frozen for at least 1 year.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

Video

Notes

Nut Free: I haven't tried this, but I've heard tiger nut flour is a great baking substitution for almond flour that is nut free. Same quantity.
Tapioca Flour: you can use arrowroot flour in place of tapioca flour.
Maple Syrup: You can use honey or agave nectar in place of the maple syrup. Or keto friendly maple syrup if you want it to be even less carbs. Same quantity (or more to taste if you want it sweeter).
Nutpods: I love using unsweetened original flavor Nutpods, and always have it on hand. You could also use any plant based milk like unsweetened almond milk, canned coconut milk, cashew milk, hemp milk, oat milk, etc. Same quantity.
Coconut Oil: I haven't tried this, but you should be able to use avocado oil in place of coconut oil. Same quantity.
Chocolate Chips: Use your favorite chocolate chips. These no sugar added ones (code TASTESLOVELY for 20% off) are my current favorite, very allergy friendly and amazing ingredient list. You could also use chopped chocolate bar.
Pressing The Cookies: If you don't press the cookies, they won't spread and will remain the shape you form the dough in. Still delicious! 

Nutrition

Serving: 1cookie | Calories: 138 | Total Carbs: 10.1g | Protein: 2.2g | Fat: 6g | Fiber: 1.3g | Net Carbs: 9g