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. I made these cookies this morning. My house has been gluten-free, dairy-free, soy-free, refined sugar-free for about a year & I stumbled on this recipe with combo of almonds and chocolate. For our taste these cookies were TOO greasy and did not set up, they fall apart even after cooling 100%. I made the recipe as directed and used the palm shortening and the agave syrup. Also note, the cookies spread so leave plenty of spacing before dropping your pre-flattened dough onto the parchment. These cookies tasted good but the fact that they fall apart will keep me from making them for my ‘cookie monsters’.

    • Diane, what you’re describing is exactly what happens when the brand of almond flour called for in this recipe is not used. I hope you’ll try them again with that :-)

  2. Made these tonight. Like all of your recipies, so easy and delicious!!! I’ve been craving chocolate chip cookies and these were amazing! Thank you for the work that goes into your creations and sharing them with all of us!

  3. 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. ♡

  4. 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.
    thanks!
    Caroline

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