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.
Double Almond Chocolate Chip Cookies
Ingredients
- 2½ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup grapeseed oil or palm shortening
- ½ cup agave nectar or honey
- 1 tablespoon vanilla extract
- ½ cup chocolate chips
- ½ cup sliced almonds
Instructions
- In a large bowl, combine almond flour, salt and baking soda
- In a medium bowl combine grapeseed oil, agave and vanilla
- Stir wet ingredients into the almond flour mixture until thoroughly combined
- Fold in chocolate chips and almond slices
- Spoon dough 1 heaping tablespoon at a time onto a parchment paper lined baking sheet, pressing down with palm of your hand to flatten
- Bake at 350°F for 7 to 10 minutes, until lightly golden
- 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.
Working 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!
Ashley 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?”
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?
Thanks!
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?
Wendy Bussell says
That should have been 1/3 cup oil in the cherry- choc-coconut cookies.
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.
Rob says
Are these cookies chewy??
Glory 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.
Jillymeg says
For Heather
http://www.theppk.com/veganbaking.html
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.
Lisa Stafford 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!!
dena berko says
These cookies look great! I wanted to share with you all another awesome cookie recipe I just made. I’ve never tasted something this good! Here’s a link for the cookie recipe – http://digestivewellness.blogspot.com/2010/06/cookie-lovers-dream.html
lw says
do you think it would work to substitute stevia for the agave?