These Almond Chocolate Chip Cookies are packed with 3 levels of almond flavor which pair so deliciously with chocolate! Gluten free and dairy free, these cookies are a beautiful blend of wholesome and indulgent.
This has been a meh kinda week for me. We had BIG plans for this week ~ and the week after. Big plans that involved a road trip up the west coast.
We had planned on flying into Los Angeles, and spending a few days sampling the food there. My daughter had put together a fantastic foodie list and we planned to
eat make our way through it – starting with Mr. Holmes Balehouse, another restaurant by the founder of Supermoon Bakehouse.
But, with most of the west coast in phase 2 of reopening, I figured it would be best if we canceled our travel plans – for now, at least.
Therefore, this week has been a meh kinda week.
The excitement that had been building in anticipation of our trip has been squished. And, there’s a bit of uncertainty in trying to reschedule this it for the near future. I guess I’ll just have to leave all our plans in God hands and indulge in some chocolate therapy for now.
Meh kinda weeks are so much less meh with these Almond Chocolate Chip Cookies. These cookies are packed with delightfully creamy Ghirardelli milk chocolate chips and semi sweet mini chocolate chip morsels.
Tips to Make These Almond Chocolate Chip Cookies
I opted to make these cookies with almond flour and almond butter as, to me, the almond flour and butter result in a more satisfying and tasty cookie, especially as I made these without eggs. Yes, these cookies are vegan and gluten free.
When you mix up the ingredients for these cookies, the resulting dough will look quite crumbly. But, you should be able to gather up a bit of the dough in your hands and form it into a ball easily. If, however, the dough is so crumbly that it won’t bind, simply add in another 1-2 tbsp of water and mix well.
Now, I am not a nutritionist… but I do know that almond flour and almond butter have a higher caloric content. With that said, if you are looking for a grain-free and dairy-free, healthyish cookie, then these are for you!
We love these cookies as they are some of the tastiest vegan cookies I’ve made to date.
These cookies are firm and very slightly crisp on the outside and soft on the inside. They are not overly sweet – but have a delicious dose of chocolate in each.
They are a bit decadent and a bit wholesome ~ all in one.
They are packed with almond flavor from the almond flour, almond butter and almond extract. And that almond flavor complements the two types of chocolate chips beautifully.
As these cookies are so satisfying, my daughter and I actually have made this batch of 10 cookies last almost 3 days ~ which is a record for us!
- 1 cup almond flour
- 1/3 cup coconut sugar
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 1 tbsp almond butter I
- 3 tbsp water
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract
- 1/2 cup chocolate chips (I used 1/4 cup milk chocolate chips and 1/4 cup semi sweet chocolate chips)
- Preheat oven to 350 degrees.
- Add almond flour, coconut sugar, baking powder, and salt to a bowl and mix well, using a spoon.
- Add almond butter and 1 tbsp water to a microwave safe bowl and microwave for 30 seconds or until almond butter is runny and can be easily dissolved with the water.
- Add this almond butter/water mix to the bowl with the almond flour and other dry ingredients and mix well.
- Add in the other 2 tbsp of water, and the almond extract and vanilla extract and mix well.
- The mixture will be crumbly. But, if you gather up a spoonful or so and form it into a ball with your fingertips, it should bind well together. If it doesn’t, then add one or two more tbsp of water and form into balls.
- Place formed balls into a silpat lined baking tray (or parchment lined one) and bake for 10-12 minutes at 350 degrees.
- Take out of the oven and let cool for a few minutes and then enjoy!
*Please do keep in mind that the cookie dough / mixture will be crumbly. But, if you gather up a spoonful or so and form it into a ball with your fingertips, it should bind well together. If it doesn’t, then add one or two more tbsp of water and form into balls.
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Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 143Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 103mgCarbohydrates 15gFiber 2gSugar 12gProtein 3g
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