Unlike my other very rich chocolate chip cookie recipe from The New York Times, these cookies are gluten free and very kid friendly.  Adapted from Elana Amsterdam, this recipe makes about 18 cookies, so it is easy to adjust the amount of chocolate chips in each cookie.  For example, I want to limit the amount of chocolate my grandkids eat, so I call these “surprise cookies” and wrap the dough around one chocolate chip morsel, and they love it.  These cookies are very satisfying, like a sandy cookie with chocolate.   And remember – almonds are a super food, so enjoy!

2 c. blanched almond flour
1/4 t. salt
1/2 t. baking soda
1/4 c. Spectrum oil
2 T. honey
1 T. vanilla extract
1/3 c. semi-sweet chocolate chips

Preheat oven to 350 degrees
Line baking sheet with parchment paper
Combine almond flour, salt and baking soda in food processor
Pulse in shortening, honey and vanilla until dough forms
Remove blade from processor and stir in chocolate chips by hand
Scoop 1 T. dough onto parchment lined baking sheet (you may need to use your hands to form cookies)
Press balls of dough down gently
Bake at 350 degrees for 7-8 minutes, or until light golden brown.  About 18 cookies.

VERY IMPORTANT:  Let cookies cool completely on baking sheet before removing them or they will crumble

I like to store my cookies in the freezer, and just eat them while they are frozen.  They are delicious!

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