This little Almond Chocolate Chip Cookies recipe is melt-in-your-mouth, vegan, gluten-free and has all of 4 ingredients! That’s it! It’s so easy, it all goes in one bowl and you just need to stir with a spoon…et voilà! In fact, it’s so quick to make that it’s one of those recipes you go to when you just realized you were supposed to bring cookies to a party that you completely forgot about and you have literally 15 minutes until you have to be out the door! When you consider that they take exactly 8 minutes to bake and you need 2 or 3 minutes to cool off, it leaves you about 4 minutes to prepare, which is all you need!! They are a savior and you will not believe the feedback you’ll get: it’s ALWAYS a favorite!
You have got to watch (click here) how easy it is to throw these together in no time!
- 3 cups Almond Meal/flour (finely ground, NOT super fine)
- 6 Tbsp organic cold-pressed canola oil
- 6 Tbsp agave nectar*
- ¾ cup bittersweet chocolate chips
- Preheat oven to 350
- Measure the 4 ingredients into a bowl and mix them together with a spoon.
- To form the cookies, I like to use a small ice-cream scooper (the kind you use to make melon balls) so that they are all uniform but it’s not necessary.
- Place on a non-stick cookie sheet and bake in preheated oven for 8 – 10 minutes (I found that 9 minutes was the magic number for my convection oven).
OMG love love all your recipes. Love your cooking videos, they make me smile. I was able to help my son with autism to eat healthy 22 years ago but now I’m struggling with my grandkids. Basically trying to educate my daughter in law into not buying pre packaged products. Like you and your family I am on a mission to promote healthy whole food eating to all children. Many of my daughter’s friends (12 year olds) love eating at our home. As I’m writing this I made a batch of Almond chocolate chip cookies to bring to my daughter’s tennis game. Just popped one in my mouth, soooo yummmy!! Thank you for all that you and Dr. Katz do for the health of our kids.
AW Thank you Maria for such a lovely note! I love your passion for your family and I am so happy to be able to be a small part in it through my recipes!
with love and gratitude,
Catherine 🙂
Do you k low how many calories are in each cookie?
Catherine,
I adopted your almond cookies (left out the chocolate chips, used honey) and managed to make them into Halloween cookie cutter Cookies;-). They are more crumbly then traditional sugar cookies, so you need to be a little more careful when cutting them out, but it can be done!
Since my daughter is only two they’re on the cute less scary side (pumpkins &hedgehogs). I slightly over baked them on my first try, since I probably rolled them out much thinner, than you do, and I was side tracked by my two year old kitchen helper… If I find enough time before the party, they get a dark chocolate dipping …
Thanks for a great recipe (we had a melt down because my daughter was not allowed to eat them all before the party just three of them)
Sibylle
OH MY GOODNESS Sybille, I LOVE everything about this!!! 🙂 🙂 🙂
I was at a BCBS Vermont State wide meeting and Tracy Gallo had your Cookies made for us. The crowd was so pleased! I am making a batch for a party! I love the texture.
Thanks wonderful Evelyn!!! Thank you so much for letting me know! I always love to hear! 🙂
Hi Catherine
These are wonderful!
I used extra light olive oil and added some toasted pine nuts- deliciousness!!
Thank you & please do come back to Vermont any time!!
Tracy
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I am delighted to hear that Tracy!!…and yes I will, one of my daughters just moved there today in fact! 🙂
Fabulous!!!
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Thank you Tracy!!! 🙂
I made these to bring to housewarming present to new neighbors. It was a big snow day in Boston so I didn’t go out and buy any Agave …I used honey instead…and oh, at about the 3 tablespoon mark I ran out of Canola oil and switched to Olive oil (a mild one)…and everything turned out perfect!
I think I would make them a little bit smaller next time since they are quite satisfying! Thanks again!
Hahahaha Wendy I love it! I didn’t realize how forgiving this recipe was!! Good for you! We had the same snow storm here in CT, it was so beautiful wasn’t it?!
bonsoir Catherine! oulalalala la! très dangereux , je dirais même plus…très dangereux!!!! c’est si bon, si facile à faire et …et ….qu’on pourrait ne pas s’arrêter d’en manger! ah!ah! merci pour vos fantastiques cookies! martine de France
thank you.
You are most welcome!!!
Thank you ,I will try to do it.
I have never tried cooking , These cookies looks awesome!
WOW- these are great – who knew 4 ingredients could taste sooooo good!
YAY!!! Thank you Greg! These are always a hit! Love’em!
in the oven….
I don’t have agave on hand – would maple syrup work? Or honey?
Just so I know, what can be used as a substitute for agave nectar?
Actually, Smitha, for this particular recipe, considering the consistency I need for the batter, the glycemic index and the calories, I don’t have another option to offer you. Is there a reason you don’t want to use it? here is an article you may find interesting on agave syrup: http://www.webmd.com/diet/features/the-truth-about-agave. I hope this is helpful!
I don’t use agave nectar–it seems to disagree with me. Same for inulin (in a big way!) I avoid all foods with inulin or chicory root extract. I don’t buy many processed foods, but otherwise good-looking trail mix bars often have inulin added as a sweetener. So disappointing!
So for your cookie recipe, would maple syrup work as a second-best? It has a lower glycemic impact than most other syrups.
Hi Lisa, I haven’t tried maple syrup with these, as it is higher in calories than I like and also may mask the simple pure flavor of the almonds but I suppose it would work! Please let me know if you try it!
Absolutely delicious, my kids couldn’t stop eating them.
A great recipe. Love it!!!
Thank you my poetlady!
I thought almond flour and almond meal were the same thing. What’s the difference?
Hi Jo! They are basically the same but almond meal is made with whole almonds with the skin on, so it’s more natural and has more vitamin E, whereas almond flour is made with blanched almonds without their skin. Here is a nice description:
http://blog.bobsredmill.com/featured-articles/what-is-it-wednesday-almond-mealflour/
It’s funny you brought that up because I was just thinking, because it’s harder to find the simple almond meal, I don’t want people to shy away from making these yummy cookies and the nutritional value difference is negligible. So I am thinking to just leave it at almond meal/flour. Thank you for bringing that up to remind me of that thought!!! perfect!
Thanks for that answer! Can’t wait to make these! I am new to this site but appreciate it already!
YAY!! Ann, I am so happy to have you!!:)
I was excited at first, then disappointed to see that the first recipe I looked at contained canola oil. Obviously, I can substitute, but I’m concerned that you would suggest a genetically engineered oil rather than something natural. 🙁
Hi Cindy, if that’s a concern of yours, then by all means, choose certified organic. I often do. I choose to use canola oil in a lot of my baking recipes because it is one of the healthiest oil choices. It’s a good source of monounsaturated fats, and it is the richest cooking-oil source of alpha-linolenic acid which has been linked to heart health. Here is a nice article that I agree with and that gives it more justice than I can in a few words here: I hope this helps! http://www.eatingwell.com/nutrition_health/nutrition_news_information/how_healthy_is_canola_oil_really
Hahahha, and… don’t we know about those sudden sweet-tooth moments!!!
Another of my faves!!! A four ingredient cookie that’s super delicious…. it doesn’t get any better! Not to mention, the minimal ingredients make whipping these up spontaneously for the sudden sweet tooth so easy, and guilt-free. LOVE THESE.