I love me a good cookie, but I’m also incredibly picky when it comes to cookies. None of this hard, crunchy, flavorless nonsense. I want a soft, sweet, and delicious cookie.
But if you, like me, want to stay away from refined sugars, flours, and even grains, finding a delicious cookie is next to impossible.
I create these almond chocolate cookies after seeing a recipe in one of my my favorite cookbooks, Run Fast. Cook Fast. Eat Slow. by Elyse Kopecky and Shalane Flanagan. I modified the recipe to fit my taste preferences, and it turned out AMAZING!
They’re full of almond flavor, slightly sweet, and incredible soft. Bonus, they are totally Paleo, Gluten-free, and Vegan so if you have diet restrictions, these bad boys hit the spot.
Almond flour is fantastic for baking. It has a slight buttery texture, and it makes a super-soft cookie. Obviously, if you have a nut allergy, these cookie won’t work for you, but if you have a sensitivity to gluten, or are avoiding grains, almond flour is a perfect substitute.
Coconut oil is a fat that our bodies can readily use as energy, plus it adds a slight sweetness to the cookies. And if you are avoiding dairy, it bakes like a dream!
One of my favorite sweeteners, and adds just the perfect amount of sweetness to these cookies. Try to look for raw and unfiltered if you can. Obviously, if you are a strict vegan, go ahead and substitute real maple syrup.
Now, these are my favorite chocolate chips to use. They have two ingredients listed: chocolate and cane sugar. If you follow a vegan diet, just check to make sure your chocolate doesn’t have any diary, and for a strictly Paleo cookie, look for a stevia-sweetened chocolate.
- 5 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup honey (if vegan, use maple syrup)
- 1/4 coconut oil, melted
- 1 tbs almond extract
- 1 tbs vanilla extract
- 1/2 cup quality dark chocolate chips (use your favorite vegan or stevia-sweetened chips)
- Preheat oven to 350 degrees F.
- Wisk together almond flour, salt, and baking soda until smooth and combined.
- Add coconut oil, honey, almond and vanilla extracts and stir until well mixed. The dough will be crumbly like course crumbs. Pinch a bit between your fingers to test if it comes together.
- Using your hands, pinch about a tablespoon and a half of dough together and roll into a ball.
- Place on a parchment-lined baking sheet. Slightly flatten with a fork, back of a measuring cup or you fingers into a disk shape.
- Bake at 350 for about 10 minutes until edges are lightly golden.
- Meanwhile, in a double boiler or in the microwave, melt chocolate and stir until smooth.
- When cookies are done and cooled, drizzle with melted chocolate using a spoon or pastry bag.
- Store in the fridge for a week.
Almond Chocolate Cookies (1)
Enjoy! Let me know how you like these!
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