Double Almond Chocolate Chip Cookies (Gluten-free) Recipe -
Double Almond Chocolate Chip Cookies (Gluten-free) Recipe

Double Almond Chocolate Chip Cookies (Gluten-free)

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"Almond flour, sliced almonds, and dark chocolate chips enhance these delicious nutty cookies, which are sweetened with agave nectar."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. In a large bowl, combine almond flour, salt and baking soda. In a medium bowl combine grapeseed oil, agave and vanilla. Stir wet ingredients into the almond flour mixture until thoroughly combined. Fold in chocolate chips and almond slices.
  2. Spoon dough 1 heaping tablespoon at a time onto a parchment lined baking sheet, pressing down with palm of your hand to flatten. Bake in a 350 degree F oven for 7 to 10 minutes, until lightly golden. Cool cookies on the baking sheets for 20 minutes, then serve.
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  • Created by: Elana Amsterdam, cookbook author, "The Gluten-Free Almond Flour Cookbook."

Reviews More Reviews

Most Helpful Positive Review
May 24, 2011

These cookies are very delicious, I make them for my boys who love chocolate chip cookies (trying my best to feed them healthier alternative to regular cookies). The first time I made them, I didn't know that Elana's recipes don't come out right if I use "Bob's Red Mill's Almond Flour" and the cookies came out very greasy and crumbled all over. They tasted good but they were not very pleasant to look at. Since then I got her cookbooks and found out that she cautions people to not use Bob's Red Mills almond flour because they are courser in texture and don't work with her recipes. She has recommendations on her website on which flour to use. Since I switched my almond flour, they come out great. Thought people might want to know since Bob's Red Mill is the most common brand in supermarkets.

Most Helpful Critical Review
May 25, 2011

This was okay and many got eaten, however the texture was very oily resulting in a delicate floppy cookie. I will make them again and work out the kinks, love the idea behind the recipe.....just not great or presentable as it.

Feb 16, 2011

This is great for people with multiple allergies. My friends like them when I skip the chocolate & almonds and make them like Thumbprint cookies with strawberry preserves!!

Dec 22, 2010

WOW! these cookies are delicious. Just found out I have gluten and diary intolerance so I have been looking for some good Christmas cookie recipes for me to enjoy. These are lovely. I cooked them on 350 for about 12-14 minutes, which gave them a chewy texture but kept them from being too fragile.

Sep 07, 2010

These cookies were even more delicious the next day! I am going to try and "tweak" the sweetness the next time I bake them, but my husband loved them and he doesn't even have a gluten intolerance! This recipe gives me comfort that I can still enjoy sweets.

Aug 23, 2010

This is a delicious vegan cookie!I added more chocolate chips and omitted the nuts and my family liked these alot.

Dec 21, 2010

These cookies have a wonderful flavor!! I baked them for 9 minutes (the edges started to brown) at 350 degrees. The recipe doesn't give a temp? Anyhow, they seem gooey and fragile so I'm wondering if a bit longer in the oven would do it?

Jan 27, 2012

Love the cookies! I subbed 1/2 the oil with applesauce. Glad I did not add the sliced almonds since these were very tasty with the omission. Cooking time was @20 minutes. Just sweet enough!**update - left out the choc chips and added cinnamon. delicious!


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  • Calories
  • 553 kcal
  • 28%
  • Carbohydrates
  • 45.5 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 35 g
  • 54%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 20.8 g
  • 42%
  • Sodium
  • 304 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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