double almond chocolate chip

Double Almond Chocolate Chip Cookies

Photo courtesy of Almond Board of California

This healthy high protein version of the ultimate classic cookie is made from almond flour and speckled with sliced almonds. Easy to make and even easier to eat, enjoy for dessert, or use as a post workout snack to boost your energy.

Print Recipe
Double Almond Chocolate Chip Cookies
Serves:3dozen cookies
  1. In a large bowl, combine almond flour, salt and baking soda
  2. In a medium bowl combine grapeseed oil, agave and vanilla
  3. Stir wet ingredients into the almond flour mixture until thoroughly combined
  4. Fold in chocolate chips and almond slices
  5. Spoon dough 1 heaping tablespoon at a time onto a parchment paper lined baking sheet, pressing down with palm of your hand to flatten
  6. Bake at 350° for 7 to 10 minutes, until lightly golden
  7. Cool cookies on the baking sheets for 20 minutes, then serve

Sleep is one of my favorite activities and has been key to my healing endeavors.  I sleep a lot and I love it.  So, today was very interesting.  I arrived on set at 3:30 am to do a series of interviews about my favorite superfood (almonds) and had my green mint tea in hand to help me be wide awake –coffee doesn’t really agree with my body.

elana amsterdam almond boardWorking with the Almond Board of California to promote healthy eating has been more than fun!

I’m also really looking forward to tomorrow and continuing my almond tour; I’ll be doing a book signing (and offering samples of my high protein, gluten free, dairy free Chocolate Chip Cookies) at Erewhon, here in Los Angeles.  Hope to see you there!


  1. Kelly Johnson says

    I made these tonight and I loved them. I had to substitute cacoa nibs & cashew pieces ( I didn’t have any sliced almonds) Even better, my new to Paleo husband loved them too! Thank you for sharing your wonderful recipes, you make my life better & easier. ♡

  2. Caroline Eldridge says

    Hi Elana
    Caroline here from Dublin. I made these cookies using Irish Rapeseed Oil and they turned out delicious. This golden oil gave them a distinct nutty flavour, almost made them taste like peanut butter cookies. We have beautiful fields of yellow- gold all around the country at the moment as the Rapeseed is flowering.

  3. Stephanie says

    is there anyway to get nutritional information on your recipes (which always look and are so good)?

  4. Jane Clemmer says

    Love this recipe (and other cookie recipes on your site) – but have a problem. I always put a bunch of them in the freezer (so we don’t inhale them all at one sitting!) – but when I take them out of the freezer they go really, really soft when thawed. Any idea why? Should I just put them in a zip bag or cookie tin instead of freezing them?

    Help! thanks

  5. Dawn says

    ok, so I just made these cookies and they did not come out right. I am trying to figure out what I did??? Followed all of the directions, except for the type of oil. I used coconut oil instead. Would that make a difference? They are large flat cookies. They didn’t keep their shape. They just spread out on the pan. The difference in the oil is my only guess. I didn’t realize that it would make such a difference. Only way to learn is by our mistakes. Better luck next time. I will try another batch with grapeseed oil.

    • N.S. says

      I just made these and they are really good, but I substituted grapeseed oil for coconut oil as well, and they flattened out like pancakes. I guess it’s just a coconut oil thing!

  6. Rosa says

    Hi Elana,

    I made these cookies this evening and they turned out extremely well! I am not a very good baker, and I have already two failed attempts at your Almond Butter Blondies. I was never able to get the center to solidify properly. Nonetheless, I am happy this recipe ended up being successful for me. Thanks so much for posting it. =)

  7. Susan FE says

    I didn’t have a chance to read all the responses but wanted to know if I could use honey in place of the agave nectar and coconut oil in place of the grapeseed oil? I want to keep it with the oil and sweetener that I have in the house.:-)

    Thank you in advance, Susan

  8. Simone says

    I tried these cookies yesterday and they are yummy. I like the chewiness. I didn’t have flaked almonds, so used hazel nuts instead and a dash of ginger. yummy!

  9. Sarah Lozano says

    These were absolutely delicious!! The kids gobbled them up and didn’t even know they were gluten free. Good job.

  10. Heather says

    I’ve done the choc chip cookies with raw coconut nectar. They come out the same. I see this recipe is basically the same but half the choc chips and the same amount of almonds added. Great idea for switching things up. I have your cook books and keep your recipes online on my phone bookmarked for when I cook in the kitchen. Love your ideas and recipes. Keep cooking! :-)

  11. Ruth says

    I love the almond flour chocolate chip cookies (and so does my husband) but I find that while they are a great texture the day of, they tend to get soggy the next day – not sure if this is how I’m storing them (in a plastic bag) or if this is just a reality of the almond flour. Help?

  12. Anne says

    Hi there,

    I absolutely love your recipes but where is the nutritional content for them located? I can’t find it anywhere the website for your recipes. I would really love to know fat content, calories, fiber etc.



  13. says

    I made these yesterday and they were SO good with my morning coffee! My boyfriend and I took a snowy walk to the store to get the ingredients for these. It was so cute, the checker at the store saw all of our items on the belt and asked “Is this a recipe from Elana’s Pantry?”

  14. Helen says

    Wondering if there is a substitute for almond flour? I have coconut flour on hand, would that work? If not, what would you recommend?


  15. Wendy Bussell says

    Elana, Thanks for the recipe! It has become my “go to” cookie recipe!
    I wanted to share the changes I have made to make these a different cookie.
    I use 1/4 cup oil instead of 1/2. Too much oil makes them slick and the chocolate chips to pop out before they reach my mouth. I have made one recipe where I put in 1/3 cup sesame seeds and 2 tbsps coconut flour to give them a more chewy texture.
    I have also added 2/3 cup oil with 2/3 cup flaked coconut, 2/3 cup mini chocolate chips, and almost a 1/2 cup of dried cherries-cut in bits. Then I pushed them into the cookie sheet to make pan cookies and let them bake 20 minutes. I let them cool about 15 min then cut them into squares.My family loves them the best so far. They are FABulous! Thank you for the encouragement to play around with your recipes and then to share them back with you. Not sure what I will try next. How about ginger and lemon?

  16. Lys says

    My little boy does not eat chocolate or enjoy almond slices, we put raisins in the dough instead and he loves it. I also imagine that dried cherries would be a fantastic addition for regular recipe.

  17. says

    I just made these as bar cookies and they turned out great. They just needed a few more minute to set. So tasty… I don’t miss the flour version at all.

  18. Jillymeg says

    For Heather

    I found the info below on the website above. Hope it helps. My granddaughter can’t have eggs and I have made her cookies and cakes without eggs (she is VERY allergic to lots of foods, and under St Thomas’s hospital in London on a five year trial and testing research programme).

    Low cal low fat exchanges Baking without eggs, milk and buttah
    Get rid of the eggs Replacing eggs is the most challenging aspects of vegan baking. Those suckers bind, they leaven and they give structure to our baked goods. However, like a bad boyfriend, they can be replaced, and with pleasing results. Here some info on replacements I have tried.

    Flax Seeds How to use it: 1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Transfer to a bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white. In some recipes, you can leave the ground flax in the blender and add the other wet ingredients to it, thus saving you the extra step of the bowl.

    When it works best: Flax seeds have a distinct earthy granola taste. It tastes best and works very well in things like pancakes, and whole grain items, such as bran muffins and corn muffins. It is perfect for oatmeal cookies, and the texture works for cookies in general, although the taste may be too pronounced for some. Chocolate cake-y recipes have mixed results, I would recommend only using one portion flax-egg in those, because the taste can be overpowering. Tips:Always store ground flaxseeds in the freezer because they are highly perishable. This mixture is not only an excellent replacement for eggs, it also contributes vital omega-3 fatty acids. Where to get it: Health food stores

    Bananas How to use it: 1/2 banana blended until smooth or mashed well= 1 egg. Bananas work wonders as an egg replacer in baking, which is the reason many banana bread recipes don’t require eggs. They hold the air bubbles well, make things nice and moist, and impart a nice flavor. However, you don’t want everything tasting like banana, so use in things where the taste won’t be intrusive. I’ve also noticed that baked goods using banana brown very nicely. When it works best: Quick breads, muffins, cakes, pancakes
    Tip: Make sure bananas are nice and ripe and have started to brown.

    Soy yogurt How to use it: 1/4 cup soy yogurt = 1 egg. Soy yogurt works as an egg replacer. It makes things moist and yummy.

    When it works best: Quick breads, muffins, cakes

    Butter milk? Add a teaspoon of apple cider vinegar or lemon juice to your milk and let it sit for a couple of minutes.

    It’s like buttah… Instead of butter try unsalted margarine or go ahead and use salted but reduce the amount of salt in the recipe. Lose 1/4 teaspoon per 1/2 stick of butter. But try to use the non-hydrogented kind, I dunno’, for your health?

    My favorite thing to use instead of butter is canola oil, but you can use any vegetable oil, just reduce the amount. If a recipe calls for one stick of butter, which is a half cup, I use 1/3 cup of oil.

    You can also try prune puree which will also obviously reduce the amount of fat. To use, puree 1/2 cup of pitted prunes with 1/4 cup of water. You will want to reduce the amount used, or the final product may be too moist. If the recipe calls for a half cup use 1/3 cup instead. You may also want to add a little oil, maybe a tablespoon per cup of fat needed, because a little fat goes a long way in taste and texture.

  19. says

    Have made several batches of these cookies. They are now my all time favorite cookies. Today, I was out of vanilla, so I substituted almond extract. Delicious!!

  20. aimee says

    i made these last night- very easy and very good. i did substitute xylitol and stevia for the agave (1/2 cup xylitol and a couple of dashes of powdered stevia to taste). i added an egg with a little bit of water to make it a better cookie dough consistency (too dry without the liquid of the agave). they are delicious and healthy! woohoo! i will use these as my base for other cookies- chocolate/cherry is my next attempt.

    they are very satisfying too. i could eat a dozen regular chocolate chip cookies but one or two of these and i’m full…my little ones also love them! thank you once again Elana!

  21. says

    Just found you though Tastespotter. Great site! I have a raw site and do a lot of gluten free. Love to see how you are using almonds. I will be back for sure!

  22. says

    These cookies look and sound wonderful, but as expensive as Almond flour is, I wish the recipe only called for some of it, not over 2 cups, I’ll have to play with this recipe and see. Can’t wait to try it.

  23. Julie says

    Hi Elana,
    I came upon your blog through another blog. I just made these cookies and can’t wait to try one. They are baking right now.
    Thanks for coming up with this recipe for a sweet treat.

  24. says

    These look so good. I’m all out of flour! Waiting on my order to arrive and when it does, I’m making these for sure. I hope CA has been wonderful. All of that great Vit D and the extra oxygen near the ocean. What’s not to love.

  25. Heather says

    Thank you so much for some of these “treat” recipes. My daughter is a gluten free, soy free vegan (no dairy or eggs). Her birthday is this weekend and although she won’t have a cake (they just don’t seem to come egg-less!), she can still have sweet stuff to serve her friends! Thank you for doing battle in the kitchen for my benefit!!

  26. Emilia says

    Elana, the cookies looks amazing.

    Wish I could get my copy of your cookbook signed but unfortunately I live in London and CA is a bit too far away for a weekend or day trip :)

    Hope to meet you some day though.

    Wish you lots of happinees and luck with all that is ongoing in your life!


  27. says

    Just bought your cookbook this weekend and had the yummy chicken piccata last night. Our whole family loved it!

    Your cookbook says less than 1% of people have an allergy to almond flour. Do you have more info on that? or a source? One of my son’s is gluten intolerant AND allergic to peanuts. Some sites claim that people allergic to peanuts might also be allergic to almonds so we are afraid to have him try the almond flour. I guess we’ll have to have him scratch tested for it. But I am curious about that statistic. So excited to try this recipe for the rest of our family though

  28. Deena Graham says

    There is no oven temp in this recipe. Am assuming it is 350 degrees? Hope so, cuz I’m getting ready to put them in the oven….


  29. says

    These look fantastic! They’re jumping right off the page and yelling “take a bit of me”!

    Barbo – have you tried (and are you allowed) to have coconut sugar? I’ve been baking with a variety of “alternative” sugars with great success….in addition to coconut sugar, I’ve used sucanat and stevia (liquid and powder). They mix well, too. I hope you find something that works!


  30. says

    Hi Elana! These look GREAT! But I was wondering, are there any big differences between these cookies and you vegan choc chip cookies? Did you alter the ingredients at all? Is the texture different? Just curious! Thanks for all your recipes!

  31. Barbo Gold says

    My Dr. wil not allow me to have agave nectar.

    I love your recipes but what can I use in it’s stead?


    • Sandra says

      Hi Barbo,
      I can’t have agave either, it is harmful to those of us with liver issues because of its fructose. I use xylitol syrup or just xylitol granulated. Xylitol is a natural extract of birch trees, is 100% natural, does not spike blood sugar, promotes healthy intestinal flora, and is an excellent oral cavity and plaque preventative.

      Xylitol tastes just like sugar with a slight cooling sensation, the cooling does not transfer to baked goods, just when you put the granules on your tongue. You should be able to find it in your local health food store.
      To make the syrup you just use equal parts xylitol and water, heat in saucepan until melted and stir well. Store in fridge.

    • Donna says

      Hi Barbogold

      I just copied and pasted the following information for you to consider. You can get it at I hope it works for you. I will be getting some soon myself.
      Coconut Nectar!
      Move over Agave Nectar, Yacon Syrup, and Honey!!!!… We’ve now got Raw, Enzymatically Alive, LOW-GLYCEMIC (GI of 35), Organic Certification Pending, MINERAL-RICH Coconut Nectar! You guys aren’t going to believe this!… As you saw from a previous article that I wrote, even the best agave out there has a high fructose level of a minimum of 48%. This new Coconut Nectar has ONLY a 1.5% fructose. Additionally!!!… it is .5% glucose, 16% sucrose, and 82% inulin. It has a naturally sweet, mild flavor without any coconutty flavor or taste to it. It is grown without any chemicals, pesticides or herbicides and is an ideal sweetener for you! :-)

      • kirk says

        I’m a fan of coconut palm sugar and it is my standard cane sugar substitute. The low glycemic index and the high nutrient content is proven. However, the raw claim for the nectar is suspicious. Coconut palm nectar is milky white when it comes from the tree (lots of info online) so if the nectar is golden brown that means its been boiled and caramalized – cooking 101. This cooked nectar is a good sweetener, just not raw as claimed.

      • Charmaine says

        I checked out the “Coconut Nectar” at link, but I don’t think there’s a need to buy a 12 oz. jar of it for $9.49 when you can easily make your own syrup using granulated coconut palm sugar.

        Just bring 1 1/2 c. coconut palm sugar and 1/2 c. water to a boil while stirring; stop stirring and let it simmer for 3 minutes.

        I substitute this for all of Elana’s recipes and it works out great.

        • says

          Charmaine- I found out that Whole Foods will be carrying it very soon, within a month. They already sell coconut palm sugar at a cheap price as well. so, you maybe able to get it for a good price (and no shipping!) there soon if there is one near you.

    • Karen says


      I’m not able to do agave either. If you’re also unable to do honey, I’ve found Wax Orchards Fruit Sweet works well with Elana’s recipes, you just use it 1:1. It’s basically concentrated pear and pineapple juices. If you can’t find it near you, you can order it online:

      I have tried using frozen apple juice concentrate, and it’s not quite as sweet, plus it’s more watery, so you have to bake everything longer or it’s soggy. I get the feeling you’d have to boil it down to reduce it before it would work.

      You can probably also play with xylitol, date sugar (basically just ground up dates), stevia, or similar natural sweeteners to get a feel for what works best for you. Talk with your doctor about all your options.

    • says

      Elana posts an answer for substitutions under FAQs and Forums. But you can try coconut palm sugar. It has low g.i. although it’s not liquid so it will be different. You’ll have to use twice as much. Or just sub honey. Anything else is going to drastically change this recipe I think.

    • Kristin says

      Elana can’t reply to substitution requests, so I will voice my suggestions. I have found that honey replaces agave well in most recipes. Maple syrup can also work sometimes. Applesauce and a few drops of stevia also works well in many cases and is what I usually use.
      Hope that helps!

    • says

      I usually use honey in place of agave in Elana’s recipes. It is easy to find, and is often on sale at Walgreen’s for just $3.99 per jar. I just made these cookies yesterday, and they are gone. I am making another batch this morning, with honey. I really like the texture of the sliced almonds in these cookies.

    • jared says

      so i made these the exact same way and everything. but after 10 mins they were very doughy yet and alreadt turning brown. and then i put on for 2 mins. they werent done. so finally i put them on for 3 min. and they turned dark brown. i took them out and now not sure if they are done. the inside are tan colored and look and feel done. but the outside is dark frown. what did i do wrong. i can send pics to email, please let me know

      • says

        Hi Jared,

        Thanks for your comment, I would be happy to help you trouble shoot this recipe.

        First, what type of flour did you use? Second, if you were using almond flour, was it blanched? What brand? As that can make a difference as well in the outcome of my recipes :-)


Leave a Comment

Your email address will not be published. Required fields are marked *

Your comment will need to be approved before it will appear on the site. For substitutions, the only way to know is to try!