Almond and Chocolate Cookies

7 Reviews
86% would make this recipe again

Based on a recipe from Elana Amsterdam.

This recipe uses almond flour instead of wheat flour to make a gluten-free version of the traditional chocolate chip cookie.


2 cups almond meal 180 g
1/4 tsp salt 2 g
1/2 tsp baking soda 1 g
1/3 cup canola oil 85 mL
1/3 cup maple syrup 85 mL
2 tsp vanilla extract 10 mL
1/3 cup bittersweet chocolate chips 60 g
1/3 cup flaked almonds 24 g

Before you start

This recipe makes about 24 cookies, on two baking sheets of standard dimension.


  1. Preheat the oven to 175°C/350°F. Line two baking sheets with parchment paper.
  2. In a large bowl, mix the almond flour, salt and baking soda. Set aside.
  3. In another bowl, mix the oil, maple syrup and vanilla.
  4. Add the dry mix into the liquid one. Mix well. Incorporate the chocolate chips and slivered almonds.
  5. Form cookie balls with about 1 tbsp of the dough and set them on the baking sheets. Press lightly on each ball to flatten it.
  6. Bake the cookies in the middle of the oven until they turn light brown around the edges, about 8-10 min. Let the cookies cool on the sheet for 20 min.
  7. Serve

Nutrition Facts Table

per 1 SERVING (20 g)


% Daily Value




7 g

11 %

Saturated 0.5 g
+ Trans 0.1 g

3 %


0 mg


40 mg

2 %


5 g

2 %


1 g

4 %


3 g

Net Carbs

4 g


2 g

Vitamin A

0 %

Vitamin C

0 %


2 %


3 %


This recipe is :
Excellent source of  :
Vitamin E
Source of  :
Copper, Magnesium, Manganese, Omega-3, Omega-6, Vitamin B2
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fats 1 ½
Other Foods 0

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Members' Reviews

7 Reviews (7 with rating only) 86% would make this recipe again

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