Almond Chocolate Chip Cookies

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Votes: 556
Rating: 3.25
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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: 556
Rating: 3.25
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

25 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
  9. Lynda Hausfeld

    Would you please send me the nutrition facts also? I used the coconut flour, coconut oil, almonds, chocolate chips per recipe. My husband is dieting and these were a nice treat tonight…thanks.

    Reply
  10. Susan

    I have made these over and over again! As a matter of fact, I’m making another batch as we speak to send to my siblings! I was diagnosed with fibroids and I had to change my diet to include more fiber and less sugar. It’s been hard but these cookies soothe away the frustration. My daughter loves them so much and they are so easy to make. The only change I make when I bake them is replace the eggs with flax seeds and it’s like I didn’t change anything at all. Please send me the nutritional information as well. Thank you so much.

    Reply
    1. recipe specialist

      Hi Susan,
      We’re so happy to hear you and your family are enjoying these cookies! Thank you for letting us know. I’ve emailed you directly with nutritional information.

      Reply
    1. recipe specialist

      Hi Bobbi,
      You should be able to make this substitution, although it may change the flavor slightly.

      Reply
  11. Lisa Fox

    Loved these cookies, but really need the nutritional info in order to make them regularly- as I would like to.
    Love your products and hope to stop by during our fall foliage trip this fall

    Reply
    1. recipe specialist

      Hi Lisa,
      We’re happy to hear you love these cookies! I’ve emailed you directly to address your request. We hope you see you in the fall!

      Reply
  12. Norma

    I also loved these cookies and getting the nutritional infomation would be very helpful. I am satified with just one! Thank you

    Reply
    1. recipe specialist

      We’re happy to hear you enjoy these cookies, Norma! I’ve emailed you directly regarding your request.

      Reply
  13. Wanda

    Trying these cookies for the first time today. Would also like the nutritional info. My husband has been recently diagnosed with type two diabetes.

    Reply
  14. jen

    This cookie was the most disgusting unedible recipe we ever made. Seriously awful. Took forever to get if off the spoon onto parchment paper. Came out dry, grainy,tasteless ….just horrid. Don’t you proof taste your recipes before printing them on your label? It made us so angry to spend all the time and money. Will not trust any of your recipes again.We followed the directions exactly. AWFUL AWFUL AWFUL…OH DID I MENTION AWFUL??!!!!!!!!!

    Please please please….remove it from your label of almond flour as it does a disservice to the public. My husband , kids and I are mad as we made them for our company…and it was inedible…. It is in the garbage. Would love to send it to you.

    Can you tell we’re mad?

    Reply
    1. recipe specialist

      Hi Jen,
      We’re sorry to hear that you did not care for this particular recipe, but thank you for taking the time to write to us about your experience. We’ve emailed you directly to better address your feedback.

      Reply

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