I made these cookies thinking no one would like them, they would probably turn out crumbly and have no satisfaction to my sweet tooth. Guess what?
I was wrong. These turned out so good that when I went to take pictures of them a day or so after baking them somehow I went from 20 cookies to 4…
Even though I asked a certain male lover of mine not to eat too many so I could take pictures…somehow between him and little Q they just could not resist.
These will now be a staple in our cookie repertoire. Often eating just one was enough to satisfy my craving. The extra almonds help to fill you up more than the average cookie made of just flour – that kick of protein! These would also hold up well with a scoop of vanilla ice cream between two cookies for an ice cream sandwich – which would be great treat for a barbecue with friends!
- 1½ cups raw almonds
- ¾ cup All purpose gluten-free flour
- ½ tsp baking soda
- ½ cup coconut oil
- ¾ cup coconut sugar
- 1 tsp sea salt
- 2 tsp pure vanilla
- 2 large eggs OR 2 tbsp chia seeds soaked in ½ cup water
- 1 cup unsweetened chocolate chips
- In a food processor, blend raw almonds until flour like texture OR use almond flour to skip this step.
- Combine in large bowl almonds, all-purpose gluten-free flour and baking soda.
- In separate small bowl whisk together coconut oil, coconut sugar, sea salt, pure vanilla and eggs (or chia mixture if making this vegan). Once combined, gently fold into dry ingredients along with chocolate chips until blended.
- Preheat oven at 350 degrees. Line baking sheets with parchment paper.
- Taking 1 tbsp of dough, roll into balls and place on baking sheet. Gently press the tops down.
- Bake in oven for 8-12mins until golden around edges. Let cool on cooling rack. Store in airtight container for up to 1 week.