Almond- Chocolate Chip Cookies

This recipe has been featured in a post on The Recipe Girl blog: The Most Adorable Little (Healthy) Chocolate Chip Cookies Ever.

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Almond- Chocolate Chip Cookies

Yield: 24 miniature cookies

Prep Time: 10 min

Cook Time: 8 min

These miniature chocolate chip cookies are made with almond flour (ground almonds) as a base. They're delicious, healthy little bites you can feel good about eating

Ingredients:

1 cup almond flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons canola oil
2 Tablespoons agave nectar
1/2 teaspoon vanilla extract
1/4 cup semi-sweet mini chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silpat mats

2. In a medium bowl, whisk together almond flour, baking soda and salt. In a small bowl, whisk together oil, agave and vanilla. Pour wet mixture into dry and stir until blended. Stir in chocolate chips.

3. Drop dough by level teaspoonfuls (literally- a teaspoon!) onto baking sheet, 2 inches apart. Bake 7 to 8 minutes. Let cool 5 minutes before removing to a rack to cool completely.

Tips:

*Almond flour is simply ground almonds (or almond meal). It can be found in the baking aisle of some markets and in health food markets. You also might find it in markets that sell items from bulk barrels.

*This recipe will not work using regular, all-purpose flour.

Nutritional Information per serving:
Serving size: 1 cookie
Calories per serving: 58
Fat per serving: 4.3g
Saturated Fat per serving: .7g
Fiber per serving: .5g
Protein per serving: 1.2g
Cholesterol per serving: 0mg
Carbohydrates per serving: 3.8g

WW POINTS per serving:
Points Plus Program: 2 Old Points Program: 1

Source: RecipeGirl.com (Adapted from Weight Watchers Magazine)

Leave a Comment




14 Responses to “Almond- Chocolate Chip Cookies”

  1. 1

    Gina @ Skinnytaste — January 22, 2011 @ 6:31 PM

    Lori, yummy! I don’t get the magazine, but now I don’t need to. Yours look great :)

    Is that 2 points plus for 1 cookie or 2?

    • Lori Lange replied: — January 22nd, 2011 @ 6:33 PM

      @Gina @ Skinnytaste, I’m afraid it’s 2 points plus for one cookie. The way the recipe was originally written, it noted 1 for each cookie… but I’m telling you that there is absolutely NO WAY I could have gotten 30 cookies out of that batch. 24 was the absolutely most I could squeeze out of it, so that increased the points value. They’re so good though!

  2. 2

    Katie Stewart — April 16, 2011 @ 6:36 PM

    These tasted great, however mine did not hold shape. We had to eat them with spoons. I replaced the canola oil with applesauce. Would that have made a dif? Not sure I grounded up my almonds enough too…my 2 yr was on that job! Either way I will keep trying this recipe because it has a lot of potential. (I used coarse chopped dark choco.70%) Also I only got 12-15 cookies out a batch.

    • Lori Lange replied: — April 17th, 2011 @ 12:50 PM

      @Katie Stewart, Yeah, this isn’t a cookie recipe that you can lighten up by using applesauce- just won’t work w/ the almond meal. My cookies were tiny- about an inch & a half.

  3. 3

    judy jursch — April 16, 2011 @ 8:25 PM

    Hi Lori…I tried making these gluten free little chocolate chip cookies today…I didn’t notice that they flattened out in the oven much…when you spoon them onto the baking sheet are you supposed to flatten them out before you put them in the oven? I also cooked them for 8 minutes and they didn’t seem done in that amount of time. Any advice? Thank you!

    • Lori Lange replied: — April 17th, 2011 @ 12:49 PM

      @judy jursch, Hmmm- did you make them teeny tiny? Mine flattened out just like the photo, without any tinkering to flatten them… but they were very small (an inch & a half or so). The cook time mentioned is what worked for me.

  4. 4

    jill — April 20, 2011 @ 7:24 PM

    do you think coconut flour would work in lieu of almond flour? I really want to make them right now but only have coconut flour!!

    • Lori Lange replied: — April 21st, 2011 @ 10:09 AM

      @jill, I’ve never used coconut flour, but my gut says no. I tried all-purpose to test it out and it was a major fail. Let me know if you try it!

  5. 5

    Leela — June 16, 2011 @ 7:16 PM

    Just made these exactly as written. No change to ingredients & teaspoon size cookies. P-R-F-C-T!! Luvd them and so did my kids…who usually favour the cookies filled with unhealthies. Thank you! Definite keeper!

    • Lori Lange replied: — June 17th, 2011 @ 6:19 AM

      Excellent!

  6. 6

    Shelley — August 14, 2011 @ 3:28 PM

    Hi, what could I use instead of the agave nectar? Could I use Splenda or liquid Slenda? If so, what would you suggest for the measurement?
    Thanks :)

  7. 7

    Shelley — July 12, 2012 @ 11:58 AM

    Wow, it was almost a year ago that I asked you about what I could substitute for the agave nectar (where does time go)?! I never did make these cookies but I’d like to try… Could I use honey in place of the agave nectar?
    I’m looking forward to hearing from you.

    Thanks so much :)

    • Lori Lange replied: — July 14th, 2012 @ 3:58 AM

      I believe that honey is a little sweeter than agave nectar so it may give the cookie a different flavor. Not sure since I have not tried it!

  8. 8

    Anna — April 14, 2014 @ 2:55 PM

    I’m going to make these right now! I’m glad it’s a short ingredient list and things that I happen to have on-hand in my pantry already.