Double Almond Chocolate Chip Cookies

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
36cookies
Print Recipe
Instructions
  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°F 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!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

67 responses to “Double Almond Chocolate Chip Cookies”

  1. 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….

    Thanks!

  2. 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!

    Ellen

  3. 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!

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

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

    barbogold

    • 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.

    • Hi Barbogold

      I just copied and pasted the following information for you to consider. You can get it at http://www.therawfoodworld.com. 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! :-)

      • 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.

      • I checked out the “Coconut Nectar” at therawfoodworld.com 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.

        • 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.

    • Barbo,

      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:

      http://www.waxorchards.com/sweeteners.htm

      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.

    • 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.

    • barbogold,
      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!
      Kristin

    • 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.

    • 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

      • 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 :-)

        Elana

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