Almond and Chocolate Chip Cookies (Gluten Free) (Edit recipe)

58 recipes
|
96 followers

Looking for a perfect snack? These chocolate chip cookies made with almond flour and loaded with chopped almonds are a great way to fix your cravings! I used Lark Ellen's Sprouted Almonds in this recipe and they are just amazing! They taste fresh always and have the perfect crunch! These cookies are refined sugar free and maple syrup is the sweetener. You can replace the butter with coconut oil or parm shortening if you wanted to make them dairy free. These delicious almond and chocolate chip cookies are sure to be a great hit at your Super Bowl party!

Share

Save

Original Recipe

PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

8

Serves: 3-4

Ingredients

2 cups Almond Flour, I used Bob's Red Mill blanched almond flour
0.25 cup Butter, Unsalted - Kerrygold, melted
0.5 tsp Grain-Free Baking Powder - Otto's Naturals
0.25 tsp Sea Salt
0.5 tsp Vanilla Extract - Primal Palate
0.25 cup Maple Syrup - Under the Bark Syrup Co.
0.5 cup Organic Sprouted Almonds - Lark Ellen Farm, chopped roughly
0.25 cup Chocolate Chips - Enjoy Life

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 350 F. Tay a large baking tray and place parchment sheet over it. Keep aside.
In a mixing bowl add the almond flour, baking powder and the salt. Mix using a fork. Then add the melted butter, vanilla and maple syrup. Stir with a spoon to mix everything well and to form a dough. Now add the chocolate chips and the chopped almonds. Stir to make sure the chocolate chips and chopped almonds are uniformly distributed in the dough.
Divide dough into 10-12 equal sized balls. Place the balls on the parchment lined baking sheet. Press gently in the center to form a flat shape. Make sure the cookie balls are placed an inch apart from each other since they will spread a little while baking.
Place the tray in the oven and bake for about 10-12 minutes until the bottom of the cookies are golden brown. The cookies will be very soft but that's ok they will harden upon cooling. Take the tray out of the oven and place the tray on the kitchen counter and let cool for 5 minutes before serving!

Notes

You can replace butter with coconut oil for a dairy free version.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	505
Fat:	35 g
Carbohydrates:	42 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	265 mg
Fiber:	7 g
Sugars:	29 g
Sugar Alcohol:	0 g
Calculated for total recipe.