Almond Chocolate Chip Cookies

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Votes: 271
Rating: 3.26
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Servings 25 - 30cookies
Prep Time 10minutes
Cook Time 15minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Gluten-free, grain-free, Paleo-friendly, dairy-free and totally delicious! This recipe can be found on our bags of blanched and Natural Almond Meal.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 271
Rating: 3.26
You:
Rate this recipe!
Servings 25 - 30cookies
Prep Time 10minutes
Cook Time 15minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Gluten-free, grain-free, Paleo-friendly, dairy-free and totally delicious! This recipe can be found on our bags of blanched and Natural Almond Meal.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. Combine almond meal, baking soda and sea salt and set aside.
  3. Mix room temperature coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes. Add room temperature whole egg, egg whites and extracts (if using) and mix for 2 additional minutes.
  4. Slowly add dry ingredients to egg mixture and mix briefly. Add chocolate chips and toasted almonds and mix until well combined.
  5. Place large rounded tablespoons (about 18g per cookie) onto prepared baking sheets, about 1-inch apart. Flatten slightly, to approximately 1-inch thickness. Bake until set and golden, about 15 minutes.
Recipe Notes

*To toast almonds, spread in an even layer onto a baking sheet.  Toast in a 375°F oven for 7 – 10 minutes, stirring at least twice during baking for even browning.

Products Used in this Recipe
Recipe Comments

11 thoughts on “Almond Chocolate Chip Cookies

  1. Denise

    I love these cookies. I could and will eat these instead of regular chocolate chip cookies and be totally satisfied. I used Enjoy Life mini semi sweet chocolate chips for the prefect amount of chocolate in every bite. Absolutely delicious!

    Reply
  2. Alice

    These are quite good and so easy to make. It would be nice to include the nutritional information for these. I love the fact that these are only sweetened with a small amount of maple syrup.

    Reply
    1. Recipe Specialist

      Sorry for the lack of nutrition facts for our recipes. We are currently in the process of improving the recipes section of our website and this feature has been temporarily disabled. Because we know the importance of nutritional information, I have emailed you the nutrition facts to you.

      Reply
  3. JonKevin

    I agree with Alice!!!
    Having the nutritional information available would be VERY helpful. With low sugar/ low carb recipes (easily available) we would probably be consuming a much healthier diet.

    Reply
    1. Recipe Specialist

      We are working towards listing the nutrition facts for our recipes. I have emailed you with further information.

      Reply
  4. Heidi

    Very tasty! I used Trader Joe’s semisweet chips. They don’t spread when they bake so if you want a flatter cookie, make sure to flatten before you bake. Also, don’t expect a crispy cookie. These are more cake like. I’ll definitely be making them again!

    Reply
  5. Alyssa

    I made these for the first time yesterday and I loved them! Even my non-GF friends enjoyed them. I hate separating whites, so I just used 2 regular eggs instead of the 1 egg and 2 whites and they turned out beautiful and nice and soft/chewy. Thanks for the recipe, Bobs!

    Reply
  6. Sissy

    Wish I could say the same for batch of cookies I attempted to make this weekend. Sadly, the cookies went straight to the trash. I followed the recipe verbatim. When the timer went off after 15 mts and I saw the cookie was not nearly done, I flatten them. Sorry to say, they had a horrible taste. The worst part of the cookie-making is that I wasted 3 cups of my Almond flour, and of course all the other ingredients. Needless to say, I’m hesitant now to make any other recipes offered by Bob’s Red Mill products.

    Reply
  7. Mo D

    I absolutely love this recipe with a few tweaks:

    1. Replace maple syrup with coconut sugar
    2. Use 1/2 cup of coconut oil for more moist cookies

    Reply
  8. Cynthia Armstrong

    I loved this recipe. I used homemade chocolate chips made from cocoa butter, baker’s chocolate, swerve, cocoa, and vanilla chopped rather small. Very easy to make, as well as sugar-free “Cary’s” imitation maple syrup. Almost zero carbs.

    Reply

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