Double Almond Chocolate Chip Cookie are crisp and crunchy with that fabulous almond chocolate combinations that make every bite a delight and each cookie addictive.
These cookies. I may be addicted. No, actually I know I am. They are so crispy, almond-nutty and chocolaty and those three things together… oh my, they are my favorite cookie to date.
You see I wanted to come up with some new Christmas Cookie recipes that are a bit more healthy. I saw the fun Christmas themed M&M almond candies at the store and I thought… oh yeah those would be perfect in a chocolate chip cookie.
By using smart ingredients in my cookie like Almond Butter, Coconut sugar and Chocolate {yes, it is good for you} these cookies can be enjoyed almost guilt free. There is no flour {gluten}, butter or refined sugar in this recipe, giving it a bit of protein, and healthy fats.
This week has been gray, gray, gray and cold and rainy. Not worth leaving the house, but perfect for cooking, baking and baking and baking. Yep, I have Tupperware containers stacked with cookies. Now what. What to do with all those delectable treats?
I know its a bit early to be baking like a crazy woman for the holidays, but I get in the mood to bake and it’s almost a compulsion. It really is some kind of therapy, happy place for me. The only problem is, I have all those cookies when I am done. Not good, especially these, they were the ones I kept sneaking because they satisfied the crunchy and chocolaty cravings.
I hope you give this recipe a try, you won’t be disappointed, and please take a pic of your crunchy creation and share it with me on twitter or Instagram. Make sure you tag me @ahealhtylifeforme on Instagram and @AHLFM on twitter. I love seeing your pics!
Are you following me on Instagram, Twitter, Facebook and Pinterest? Thanks for reading and subscribe to A Healthy Life For Me to have each post delivered straight to your e-mail box.
Double Almond Chocolate Chip Cookie
Ingredients
- 1 cup creamy raw almond butter stirred well
- ¾ cup coconut sugar
- 1 egg
- 1 egg yolk
- 1 ½ teaspoons vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ¾ cup bittersweet chocolate chips {I used 60%}
- 1 cup almond M&M’s {christmas themed for holidays}
Instructions
- Preheat the oven to 350° and line baking sheets with parchment paper.
- In a medium sized bowl add the almond butter and coconut sugar. Using a fork evenly combine the two.
- Add the baking soda, salt and vanilla extract to the almond butter mix until combined evenly.
- In a separate bowl whisk together egg and egg yolk and then add the whisked mix to almond butter and stir once more until completely incorporated.
- Fold in the chocolate chips and M&M’s until well incorporated.
- With a cookie scoop or spoon drop 3" tablespoon sized mounds of cookie dough onto the parchment lined baking sheet spacing them about 2” apart. Six a baking sheet.
- Bake in preheated oven for 10-12 minutes then remove them and let cool slightly for 5-7 minutes. Transfer them to a cooling rack to let them finish cooling completely. Repeat until all cookies are baked.
Categories:
You might also like:
Gluten Free Chocolate Peppermint Cookie
Riciarelli Cookie {gluten free}
I literally looked over the recipe 3x because I didn’t see any flour or anything in there but these cookies look so tasty. Sounds amazing girl, you are a dessert master!
Thanks Krista. Yep no flour, and they are the crispiest cookies!
Oh wow! I would have never guessed that these were a healthier cookie from first glance! They look and sound amazing. Love that you used almond butter in these. 🙂
Love the almond butter in this recipe. Did you find that it makes them more moist inside?
Hey Melissa, no they are definitely a crispy cookie.
I don’t normally bake gluten-free but my sister-in-law is always looking for new different gluten-free cookies to bake so I’m going to pass these along to her! They look delicious and I’m loving all of that chocolate! 🙂
Thanks for passing the recipe along Jessica, I hope she loves it!