Yesterday, I made an impulse decision to buy this bag of almond meal.


I had no idea what I wanted to do with it, but the back of the bag suggested I use it to replace half the flour in chocolate-chip cookies for a moister cookie.

Hmmm… I’m always up for moist, chewy cookies.  These don’t disappoint- the dough is especially good.  The cookies don’t taste like almonds, per se, but have a crunchy-chewy, rich texture and a warm, yummy flavor.  It’s tough to describe, but I promise you they’re very good!


I started with 1 stick of unsalted butter, softened.


Use an electric mixture to cream it with 1/2 cup brown sugar and 1/4 cup granulated sugar.


Add an egg, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, and 1/2 teaspoon baking soda.

This isn’t how most people do it, but I’m anti-sifter and I see no difference in the cookies if you do it this way.  Plus it saves time, which is always good.


Gradually add 3/4 cup each of almond meal and all-purpose flour.


Don’t forget 1/2 cup chocolate chips!  I used Ghirardelli 58% dark chocolate chips, which have a nice snap and a rich, chocolatey flavor.


Now dump the dough onto a piece of wax paper, and spread it into a nice rectangle.

Wrap it up like a little present.


Chill the dough in the freezer for 15-20 minutes.  The almond meal gives the dough a lighter, more mousse-like texture, so it’s important to chill it before you make the cookies.

I like this picture, and since I don’t have a photo of the dough in the freezer [oh NO!], I’ll put it here.


Cut the dough into squares, and shape them into round cookies.  These cookies spread A LOT, so I wouldn’t recommend putting more than 9 tablespoon-sized blobs of dough per cookie sheet.  Bake at 375 degrees for 8-10 minutes.  Cool on a wire rack.