Why almonds? Well, for fiber and healthy, unsaturated fat, of course! Almond meal will make a more tender, crumbly cookie as well. Try this version of a classic chocolate cookie next time you plan on baking!
Ingredients
Almond-meal
- 2 ½ cups almond meal (finely ground almonds)
Flour
- ½ cup white whole wheat flour
Baking-soda
- 1 teaspoon
Salt
- ¼ teaspoon salt
Oil
- ¼ cup coconut, avocado or canola oil
Maple-syrup
- ¼ cup maple syrup
Eggs
- 1 whole egg + 2 egg whites
Vanilla
- 1 teaspoon vanilla extract
Chocolate-chips
- ½ cup mini dark chocolate pieces
Almonds
- ½ cup toasted sliced almonds*
Instructions
Step 1
Preheat oven to 375 degrees °F . Line two baking sheets with parchment paper.
Step 2
Combine almond meal, baking soda and salt in small bowl.
Step 3
In a large bowl, mix coconut oil and maple syrup in a mixer or by hand until creamy, about 5 minutes.
Step 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.
Step 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.
Step 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.
Step 7
**To make a gluten-free cookie just omit the flour and increase the almond meal to 3 cups.
Step 8
**Try adding 1/4 cup unsweetened coconut for added flavor.