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almond and chocolate chip cookies

Almond and Chocolate Chip Cookies

Dena Gershkovich
You'd never guess that these Almond and Chocolate Chip Cookies are gluten-free and kosher for Passover. Recipe adapted from Bob's Red Mill.
Prep Time 10 mins
Cook Time 15 mins
Course Brunch, Dessert
Servings 28 cookies


  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 teaspoons cinnamon
  • ¾ cup dark chocolate chips
  • ½ cup sliced almonds


  • Preheat oven to 375 F, and line two baking sheets with parchment paper.
  • In a medium bowl, combine the almond flour, baking soda, sea salt, and cinnamon. Set aside.
  • In a large bowl, mix the coconut oil, maple syrup and vanilla together. Add in the eggs, one by one, and mix.
  • Slowly add the almond flour mixture to the wet mixture, mixing well between each addition. Continue mixing until everything is combined well.
  • Add the chocolate chips. Mix. Add in the sliced almonds and mix.
  • Drop tablespoonfuls of dough onto two cookie-sheets lined with parchment paper, leaving an inch or so between each cookie. Flatten dough slightly before putting into the oven.
  • Bake cookies for about 12 minutes to 15 minutes, rotating the pan after 8 minutes or so. Cookies will be slightly darker and look crisp on top when ready.


Did you make this recipe? I'd love to hear how it went for you! Please rate and comment below.
Keyword almond and chocolate chip cookies