Almond Flour Chocolate Chip Cookies

Just about every day after my belly is stuffed with dinner and I start to unwind for the night, and I find myself looking for something sweet. I like to consider myself a “fit chick” or someone who values eating whole natural foods and works out regularly. However, I believe desert is something that should be incorporated into everyone’s daily routine! Why do you ask? Well, my simple answer life is too short! While, I tuck myself in for the evening to catch up on my weekly shows or a movie night I reach for my favorite treat, Almond Flour Dark Chocolate Chip Cookies. Now, going back to being Miss “fit chick” I am not trying to mess up all of my hard work and progress with my health and in the gym, so these are my number one option to make. They are quick, easy & waist friendly.

Try it out for yourself:

• 3 cups of Almond Flour (I used Kroger’s Organic Brand)
• One tsp Baking Soda
• 1/2 tsp Sea Salt
• 1/4 cup Coconut Oil
• 1/4 cup Maple Syrup (I used 4 packs of Splenda to cut calories, not flavor!)
• One whole Egg
• 2 Egg Whites
• Two tsp Vanilla Extract
• 1 cup Dark Chocolate Chips (I used Kroger 62% dark chocolate chunks)



One for you, two for me


Preheat oven to 375°F. Line baking sheets with foil or aluminum foil, spray with non-stick spray. Combine almond meal/flour, baking soda, and sea salt and set aside. Mix coconut oil (vegetable oil) and maple syrup (Splenda) in a mixer or by hand until creamy but not fully incorporated, about 5 minutes. Add whole egg, egg whites, and extracts (if using) and mix for two additional minutes. Slowly add dry ingredients to egg mixture and mix briefly. Add chocolate chips and toasted almonds and mix until well combined. Place large rounded tablespoons onto prepared baking sheets, about 1-inch apart. Flatten slightly, to approximately 1-inch thickness. Bake until set and golden, about 15 minutes. Makes 25 – 30 servings

As always, everything in moderation, but these will help hit that sweet spot without killing your hard work! Let me know what you think after you’ve tried them


xo, T





*Recipe adapted from here!



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