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

69 responses to “Double Almond Chocolate Chip Cookies”

  1. 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

  2. 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.

    • 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!

  3. 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. =)

  4. 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

  5. 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!

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

  7. 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! :-)

  8. 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?

  9. 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.

    Thanks!

    Anne

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