Soft and pillowy, these almond chocolate chip cookies are perfect for a mid-morning snack, wholesome dessert, or in my case, what’s keeping hunger at bay while I breastfeed.
We’re just shy of one month since our sweet baby, Wilson John, made his way into the world. But it’s also been a few weeks since life changed, unprecedentedly, for everyone. As the days go by, we’re clinging to whatever sense of normalcy we can find in this very abnormal time. It’s hard. On an emotional, physical, spiritual, and economic level, we’re all impacted. That said, there’s light in the darkness. Although we’re being forced to socially distance, the world is simultaneously coming together. We’re uniting in solidarity over things like progress, hope, and gratitude for our healthcare providers.
For our small family, it’s been a whirlwind. Navigating life as new parents, while also keeping a pulse on things beyond the comfort and safety of our home, feels daunting at times. Depending on the day, I feel empowered and peaceful. But at times, I’m angry. I find myself grasping, deeply, onto faith in humanity. At any rate, I keep reminding myself that this too shall pass. The privilege of a safe home, food in our fridge, health, and supportive friends / family is audible.
Speaking of food in our fridge, I’m also thankful for a stocked pantry (and a husband who voluntarily organized it last week). We have things like pasta, soup, grains, nut butters, tea, and protein bars on hand. We also have a lot of chocolate — because, you know, priorities. These almond chocolate chip cookies were born from pantry staples and a few minutes in between the baby’s naps. I’ve included a few swaps below, giving you options depending on what you have on hand. Enjoy!
Almond Chocolate Chip Cookies
- 1 1/2 cups fine almond flour
- 1/2 cup coconut sugar (sub: brown sugar)
- 1 tsp baking powder
- 1/4 cup ghee (sub: melted butter or avocado oil)
- 1 tbsp ground flaxseed (sub: chia seeds) + 3 tablespoons water
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/3 cup chocolate chips (dairy-free if necessary)
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a small container, mix together your flax (or chia) egg. Let the mixture thicken for at least five minutes.
- In a large bowl, stir together all dry ingredients.
- In another bowl, mix together all wet ingredients, including the flax egg.
- Pour dry ingredients into wet. Stir until the dough forms.
- Fold in the chocolate chips.
- Spoon out the dough on your baking sheet (it should make 8-9 cookies). Use your hands to gently shape and slightly flatten each dough ball.
- Bake for 10-12 minutes, or until the edges have slightly browned.
- Store the cookies in the fridge to preserve their freshness.
- *If you have an egg to spare, use that instead of the flaxseed and omit the three tablespoons of water.