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+ servings

Almond Chocolate Chip Cookies

Course Dessert, Snack
Keyword almonds, chocolate, cookies
Prep Time 10 minutes
Cook Time 20 minutes
Servings 9 cookies
Author Planted and Picked


  • 2 cups whole almonds (or almond meal or almond flour)
  • ¼ cup coconut nectar
  • 1 tsp ceylon cinnamon (or cardamon)
  • ½ tsp vanilla
  • ½ cup vegan chocolate chips
  • 1 tbsp filtered water
  • pinch flaked sea salt (for the top)


  • Preheat oven to 325°F.
  • If you are using whole almonds, place them in a food processor or high powered blander and pulse until almonds form a meal (course flour consistency). You will have to scape the sides a few times. It could take a few minutes to reach the desired consistency.
  • Place the almond meal in a large bowl along with the rest of the ingredients (except the salt).
  • Stir to combine. Add more water if necessary, a tsp at a time until the dough sticks together. We have not had to add anymore than an extra 1 tsp of water.
  • Either use a small spring form cookie scoop or measure out slightly less than a quarter cup of the dough and shape into a patty. The cookies will stay in the shape and size that you make them since there are no rising agents in them.
  • Place cookies on a Silpat or parchment lined cookie tray. Sprinkle with flaked sea salt if desired. This recipe will make 9 to 10 cookies.
  • Bake for about 18 minutes.
  • Remove the cookies from oven and let cool on a wire rack.
  • The cookies can be placed in an air top container and stored in the freezer for up to 3 months.