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!



 

    Serves: 48 servings    Total Time:  80 minutes Prep Time: 70 minutes Cook Time: 10 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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.

 

### Notes

## Nutrition Information

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