Gluten Free Almond Chocolate Chip Cookies + a GIVEAWAY!
Serves: 25-30
  • 3 cups Bob’s Red Mill® Almond Meal
  • 1 tsp Baking Soda
  • ½ tsp Sea Salt
  • ¼ cup Coconut Oil (measure once it’s melted. Can substitute melted butter)
  • ¼ cup real Maple Syrup
  • 1 whole Egg
  • 2 Egg Whites
  • 1 tsp Vanilla Extract
  • 1 cup Dark Chocolate Chips (I use Ghiradelli)
  1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. Combine almond meal, baking soda and sea salt and set aside.
  3. Mix coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes.
  4. Add whole egg, egg whites and vanilla extract and mix for 2 additional minutes.
  5. Slowly add dry ingredients to egg mixture and mix briefly.
  6. Add chocolate chips and mix until well combined.
  7. Place large rounded tablespoons onto prepared baking sheets, about 1-inch apart. Flatten slightly, to approximately 1-inch thickness – these cookies do not spread in the oven at all so make sure you do this step or they will just keep their ball shape.
  8. Bake until set and golden, about 15 minutes. Makes 25 – 30 servings.
Recipe by Wishes and Dishes at