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Almond Chocolate Chip Cookies

Almond Chocolate Chip Cookies

Author: BMC's Teaching Kitchen Recipe Type: Dessert | Cuisine: American Serves: 48
Total Time: 80 | Prep Time: 70 | Cook Time: 10


  • 2 1/2 cups almond meal (finely ground almonds)
  • 1/2 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil or canola oil
  • 1/4 cup maple syrup
  • 1 whole egg
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1/2 cup mini dark chocolate pieces
  • 1/2 cup toasted sliced almonds*


  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  2. Combine almond meal, baking soda and salt in small bowl.
  3. In a large bowl, mix coconut oil and maple syrup in a mixer or by hand until creamy, about 5 minutes.
  4. Add whole egg, egg whites and vanilla extract. Slowly add dry ingredients to egg mixture and mix briefly. Add chocolate chips and toasted almonds and mix until combines. Chill for 1 hour.
  5. For each cookie, measure 1/2 tablespoon, roll into ball, and place onto prepared baking sheets, about 1 inch apart. Flatten slightly. Bake until golden brown, about 8-10 minutes.
  6. *To toast almonds, place almonds in a dry saute pan and cook over medium heat, stirring often, until they begin to brown. Remove from pan.
  7. **To make a gluten-free cookie just omit the flour and increase the almond meal to 3 cups.
  8. **Try adding 1/4 cup unsweetened coconut for added flavor.


Nutrition Information

Serving Size: 1 Calories: 67
Fat: 5g
Saturated Fat: 2g
Carbohydrates: 4g
Dietary Fiber: 1g
Protein: 2g
Sodium: 30mg