I’m pretty sure there are a million chocolate chip cookie recipes on the internet, so I guess this one will make it a million and one. You’re welcome, internet.

Almond Chocolate Chip Cookies

However, these cookies aren’t exactly traditional. They’re made without dairy or gluten, yet they don’t taste like dust, like many gluten free cookies do. Also, they don’t contain any weird starches or gums either, just straight up, simple ingredients.

I made two versions of these cookies and I couldn’t decide whether to post the soft and chewy, less sweet version, or the sweeter version that has a crispy outside, chewy inside. People seem to have a cookie preference. Personally, I enjoy the crispy ones, but maybe that’s because I always make soft cookies, and my body wanted some change.

Almond Chocolate Chip Cookies

Many substitutions can be made on these cookies. Follow the recipe exactly, or do your own thing. Either way, I’m sure they’ll turn out great.

Almond Chocolate Chip Cookies

Almond Chocolate Chip Cookies (Dairy free, GF)
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 
Ingredients
Version 1 – Crispy outside
  • 1/2 cup Almonds
  • 1/2 cup Oats
  • 1/4 cup Rice Flour
  • 1/4 cup Chocolate Chips
  • 1/2 tsp Baking Powder
  • 1/4 tsp Sea Salt
  • 1/4 cup Almond Butter
  • 1/4 cup Honey
  • 1/4 cup Rice Syrup
  • 1/4 cup melted Coconut Oil
  • 1 tsp Vanilla
Version 2 – Soft, less sweet
  • 1/2 cup Almonds
  • 1/2 cup Oats
  • 1/4 cup Rice Flour
  • 1/4 cup Chocolate Chips
  • 1/2 tsp Baking Powder
  • 1/4 tsp Sea Salt
  • 1/4 cup Almond Butter
  • 1/4 cup Honey
  • 1/4 cup Almond Milk
  • 1/8 cup melted Coconut Oil
  • 1 tsp Vanilla
Instructions
  1. Heat oven to 350°F
  2. Combine dry ingredients in a food processor and blend until the oats and almonds have turned into a flour.
  3. Whisk wet ingredients together in a bowl, then dump in the dry ingredients, and mix thoroughly.
  4. Scoop with ice cream scoop or 1/4 cup measurement onto baking sheet. Don't flatten or they will spread too much.
  5. Bake for 12 minutes, or until browned on the bottom

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