Chocolate Almond Cookies

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READY IN: 7mins
Recipe by Chef mariajane

These yummy-in-the-tummy chocolate chip cookies would be ideal for school children with an allergy to gluten. In this recipe, regular flour is replaced with almond flour. With school just around the corner, it might be a good idea to bake a couple of batches, store in freezer packs in freezer to be ready for those hectic mornings.

Ingredients Nutrition

  • 2 12 cups almond flour
  • 12 teaspoon salt
  • 12 teaspoon baking soda
  • 12 cup grapeseed oil
  • 12 cup agave nectar
  • 1 tablespoon vanilla
  • 12 cup dark chocolate chips
  • 12 cup sliced almonds


  1. In a large bowl, combine almond flour, salt and baking soda.
  2. In a medium bowl, combine grapeseed oil, agave and vanilla.
  3. Stir wet ingredients into almond flour mixture until thoroughly combined.
  4. Fold in chocolate chips and almonds.
  5. Spoon dough, 1 tablespoons at a time, onto a parchment paper-lined baking sheet, pressing down with a fork to flatten.
  6. Bake for 7-10 minutes, until lightly golden. Let cookies cool on baking sheet for 20 minutes.
  7. Store in airtight containers.

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