Almond and Chocolate Cookies

13 Reviews
92% would make this recipe again

Based on a recipe from Elana Amsterdam.

This recipe uses almond flour instead of wheat flour to make a gluten-free version of the traditional chocolate chip cookie.

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Ingredients

??? almond meal ???
??? salt ???
??? baking soda ???
??? canola oil ???
??? maple syrup ???
??? vanilla extract ???
??? bittersweet chocolate chips ???
??? flaked almonds ???

Before you start

This recipe makes about 24 cookies, on two baking sheets of standard dimension.

Method

  1. Preheat the oven to 175°C/350°F. Line two baking sheets with parchment paper.
  2. In a large bowl, mix the almond flour, salt and baking soda. Set aside.
  3. In another bowl, mix the oil, maple syrup and vanilla.
  4. Add the dry mix into the liquid one. Mix well. Incorporate the chocolate chips and slivered almonds.
  5. Form cookie balls with about 1 tbsp of the dough and set them on the baking sheets. Press lightly on each ball to flatten it.
  6. Bake the cookies in the middle of the oven until they turn light brown around the edges, about 8-10 min. Let the cookies cool on the sheet for 20 min.
  7. Serve.

Nutrition Facts Table

per 1 serving (20 g)

Amount

% Daily Value

Calories

90

Fat

7 g

11 %

Saturated 0.5 g
+ Trans 0.1 g

3 %

Cholesterol

0 mg

Sodium

40 mg

2 %

Carbohydrate

5 g

2 %

Fibre

1 g

4 %

Sugars

3 g

Net Carbs

4 g

Protein

2 g

Vitamin A

0 %

Vitamin C

0 %

Calcium

2 %

Iron

3 %
More info

Claims

This recipe is :
Excellent source of  :
Vitamin E
Source of  :
Copper, Magnesium, Manganese, Omega-3, Omega-6, Vitamin B2
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fats 1 ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

13 Reviews (13 with rating only) 92% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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