These chewy, chocolate-studded cookies come together from a simple almond flour base, so you get that rich, nutty flavor and a wonderfully tender crumb in every bite. Melted coconut oil and maple syrup add moisture and a subtle caramel note, while coconut sugar deepens the sweetness without ever tasting one-note. Dark chocolate chips melt into pockets of gooey richness throughout the dough, and a finishing sprinkle of flaky sea salt makes every edge and center pop with contrast. Pressed flat before baking, these hold their shape into thick, bakery-style rounds with golden edges and centers that stay soft and slightly underbaked. They firm up beautifully as they cool, giving you that perfect chewy-crisp balance once they hit the rack. This is a genuinely satisfying cookie to keep in your dairy free baking rotation, no fuss required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →16 servings
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, baking soda, coconut sugar, and fine sea salt until evenly combined with no lumps.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
