Chocolate chip cookies are one of those treats that can feel completely off the table when you're managing digestive triggers — but this batch proves otherwise. The base is almond flour, which keeps each cookie well within safe portion thresholds at roughly 1.8 tablespoons per cookie, and the sweetness comes from a modest amount of maple syrup that also stays comfortably under the limit per serving. Melted coconut oil binds everything together with the wet ingredients — egg, vanilla, and that maple syrup — creating a dough that comes together easily and bakes into something genuinely chewy and rich. Dark chocolate chips at 70% cacao or higher add deep, bittersweet flavor, and the optional flaky sea salt on top takes these from good to seriously craveable. Because almond flour spreads less than wheat flour, you'll flatten each dough mound slightly before baking, and the cookies will still feel soft when they come out — give them the full ten minutes to set on the pan before moving them. The result is a golden-edged, tender cookie that makes 18 servings, so there's plenty to share or stash for the week ahead.
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A serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
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, and salt until evenly combined with no lumps.
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