This is an overhead vertical image of a silver cooling rack with mini chocolate chip cookies piled on top. The image focuses on the bottom left corner of the cooling rack with the rest of the cooling rack out of frame. The cooling rack sits on a white terrazzo surface. Recipe
GF Gluten-Free VG Vegetarian

Soft-Baked Mini Chocolate Chip Cookies with Almond Flour

Mini chocolate chip cookies are a bite sized indulgence and soft-baked to perfection! Made with almond flour and wholesome ingredients!

Prep: 10 minCook: 20 minTotal: 20 min
Servings: 60 mini cookies 1x


  • 1/3 cup (6 tablespoons) unsalted butter, melted
  • 1/3 cup coconut sugar
  • 1/4 cup maple syrup, honey or maple syrup
  • 1 egg
  • 1 tsp vanilla
  • 2 cups blanched almond flour
  • 1/2 cup arrowroot powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup mini chocolate chips or chopped chocolate


  1. In a medium bowl, combine the softened butter with the coconut sugar and maple syrup. Whisk until fully combined. 
  2. Add the egg and vanilla to the butter/sugar mixture and mix until incorporated.
  3. Add the almond flour, arrowroot powder, baking soda and salt. Whisk again until all of the dry ingredients are mixed into the wet, forming a thick, cookie dough.
  4. Fold in the chocolate chips and place the cookie dough into the refrigerator for at least an hour.
  5. When your dough has chilled and you’re ready to bake the cookies, preheat the oven to 350F and line a baking sheet with parchment paper.
  6. Use 1 teaspoon measuring spoon to scoop cookie dough into your hands. Roll the ball in your palms to smooth it and then place it on the baking sheet, allowing about 1 inch between each cookie.
  7. Bake for 10 – 12 minutes – they will be slightly golden brown.
  8. Allow the cookies to cool for 2-3 minutes on the baking sheet before moving to a cooling rack and enjoy!


Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.

Nutrition Info:

  • Serving Size: 1 cookie
  • Calories: 28
  • Sugar: 2g
  • Sodium: 556mg
  • Fat: 1.4g
  • Saturated Fat: 0.6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 3.4g
  • Fiber: 0.1g
  • Protein: 0.5g
  • Cholesterol: 8mg
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