Almond Chocolate Chip Cookies

Update Nov ’24, I first made these almond chocolate chip cookies some 5 years ago (I reference pregnancy and that bebe is almost 5.5 now!) and I still come back and make them often. The sheer amount of ground nuts in the recipe make these ultra chewy and flavorful. 

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If you were to ask me while I was pregnant what I would be eating and baking repeatedly in the weeks after I gave birth to my second, I would’ve guessed I’d be munching on the chocolate chip cookies I froze before she was born. And I did do that the first week or two, but then I started needing something a bit more substantial than the basic ccc. I wanted all the chocolate (dark, of course) but in a cookie that had a filling quality to it. Something that would sit in my belly for longer than ten minutes, and give me more stamina for baby+toddler care.

Recipe Origins

So when I had the chance to bake something (you know, those precious 20 minutes when dad held her and the toddler was napping) I made cookies, but instead of sticking with ap flour, I threw in a ton of almond meal. And then I made them again, and again, and again (and this is a testament to how easy and quick these come together – considering I barely have time to wash my hair these days!)… and we all found ourselves just loving them.

They do not at all taste like a ‘healthy’ cookie (a cookie never should imo!) and yet, they are full of nutritional nuttiness which complements the chocolate so well. The texture is chewy (always) and the dough makes for a cookie that has more character than your average ccc. It took me about 4 tries to perfect the ratios (and to get proper photos because, argh! fussy newborn!) so now I know you will love these as much as I do.

Recipe Ingredients 

Almond Meal or Almond Flour: either works but I do like the color variation you get with the almond meal over the flour. 

All purpose flour: If you desire to make these gluten fry try a gf 1 to 1 substitute. 

Sugar: We’re doing a combination of fine granulated sugar and brown. For the brown sugar, light or dark is fine.

Egg: One whole large egg. You might be able to do a flax egg with these (check out this recipe for how)

Chocolate: Either chocolate chips or chop up a bar of chocolate. Use whatever percentage you like, be sure it’s the kind you’d like to ‘eat’ so you know if it’s too sweet or not sweet enough (sample a bit before you add it to the dough).

Baking soda: check it’s not expired or your cookies won’t spread. 

Salt & vanilla: fine sea salt (halve this if you are using table salt) and pure vanilla extract. 

How to make Almond Chocolate Chip Cookies 

Melt the butter, then add the sugars and whisk 

Add the salt & vanilla, whisk well. Then add the egg and whisk very well

Add the almond flour or almond meal and stir with a rubber spatula 

Add the flour and baking soda, stir to combine. 

Fold in the chocolate or chocolate chips. Then cover the bowl and set in the fridge for 2 hours. This lets the almond meal be absorbed by the liquid in the dough and the butter firm up. 

Scoop onto a prepared cookie sheet, dot with more chocolate if you like 

Bake until golden brown on the edges 

Almond Chocolate Chip Cookie Recipe

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