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Almond Flour Double Chocolate Chip Cookies

Cookie Love & Managing Expectations: I love cookies, but if I’ve learned anything on my journey to eating more healthfully, it’s that you really have to learn to manage your expectations. Are these chocolate chip cookies delicious? Yes. Are these gluten-free chocolate chip cookies packed with sweet stuff like two kinds of chocolate chips and just the right combination of slight crunch and ooey gooeyness? Oh, yeah! Do they taste like the Nestle Toll House cookies we all grew up eating? No. Not even a little. These are chocolate chip cookies for grown-ups with an evolved sweet tooth and different dietary choices, needs or restrictions.

Almond Flour Double Chocolate Chip Cookies

Print Recipe
Serves: 18-24 cookies

Ingredients

  • 3 cups finely ground Almond Flour
  • 1 tsp. Baking Soda
  • 1/2 tsp. Sea Salt
  • 1/4 cup Safflower or similar light oil
  • 1/4 cup
  • 2 eggs
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Almond Extract (if you love the taste of almond)
  • 1/2 Cup Mini Dark Chocolate Chips
  • 1/2 Cup Extra Large Dark Chocolate Chips
  • 1/2 Cup Toasted Slivered Blanched Almonds

Instructions

1

Preheat oven to 350 degrees.

2

Prepare Silpat or silicon cookie sheets or line cookie sheets with wax paper

3

In one bowl, smush out any lumps in the almond flour and combine with baking soda and salt. Set aside.

4

In another bowl, use a hand mixer to blend oil and maple syrup until it forms a lighter, frothy mixture.

5

Beat eggs in a separate bowl for about 3 minutes or longer for extremely fluffy cookies. Fold eggs, adding in vanilla extract.

6

Switch bowls and start adding liquid to dry mixture, using a mixing spoon or fork before very briefly using hand mixer to blend in all ingredients.

7

Add chocolate chips and toasted almonds, mixing until they're distributed evenly.

8

Use a tiny ice cream scoop to create small cookie rounds and place on cookie sheet about an inch apart, leaving room for the cookies to grow.

9

Bake for about 12-15 minutes, but keep checking on these because they burn pretty quickly

Notes

This recipe was inspired by/adapted from Bob's Red Mill recipe for Almond Chocolate Chip Cookies. The original recipe called for coconut oil but it seemed to overpower the almondy-taste. I also added in almond extract to up the almond factor. You can skip that.

Please note that this recipe was adapted from Bob’s Red Mill Almond Chocolate Chip Cookies

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