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Double Almond Chocolate Chip Cookies (Gluten-free)

Double Almond Chocolate Chip Cookies (Gluten-free)

"Almond flour, sliced almonds, and dark chocolate chips enhance these delicious nutty cookies, which are sweetened with agave nectar."
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servings 553 cals
Serving size has been adjusted!
Original recipe yields 6 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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.


  • Created by: Elana Amsterdam, cookbook author, "The Gluten-Free Almond Flour Cookbook."

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Read all reviews 17
  1. 18 Ratings

Most helpful positive review

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 d...

Most helpful critical review

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.....jus...

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Most positive
Least positive

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 d...

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!!

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 the...

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 intoleranc...

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

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 won...

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!...

I had a hard time finding almond flour, so I substituted gluten free oat flour. Worked perfectly and they turned out great!

Love the recipe - the first batch didn't even last 24 hours in our house. Deliciously moist and so simple to make!

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