• Chocolate Chip Cookies {using brown sugar}

    Bite of chocolate chip cookie (almond meal)

    Almond meal gets a bad rap sometimes, possibly because it doesn’t work well in recipes where you want a finer, lighter result. But it does work well in some recipes, and I’ve been experimenting to find out where it does work.

    chocolate chip cookies with almond meal

    Here’s a batch of chocolate chip cookies using almond meal that delivers a crunchy sugar-based cookie. This recipe reminds me of the chocolate chip cookies I’ve made with whole wheat flour and brown sugar. It has a crunchy, grainy texture, along with the deep sweet flavor that brown sugar provides. I’m using an unrefined brown sugar called Demerara, so if you’re going to venture out with sugar, I recommend you use a high quality, unrefined brown sugar. It probably works well with other sugars, but I haven’t tried them yet. If you glance at my other cookie recipes, you’ll gather that I prefer honey and maple syrup for sweetening things. And of course, agave nectar is interchangeable with honey in almost all recipes.

    One advantage to using almond meal is that you can whip up flour at a moment’s notice without needing blanched almonds. If you have organic almonds, even better because it’s really hard to find organic blanched almond flour, and it’s even more expensive than regular blanched almond flour.

    I use almond meal from Trader Joe’s with this recipe just for convenience, but feel free to use any source for almond meal. For more on sources for almond flour and almond meal, see Baking with Almond Flour. And here are more cookies using almond flour.

    Posted in Dairy-Free, Desserts, Gluten-Free, Lactose-Free, Paleo, Snacks  |  17 Comments

    17 Responses to Chocolate Chip Cookies {using brown sugar}

    1. These look awesome! And the ingredients are so natural. Crunchy cookies are the best 🙂

    2. Always love seeing your beautiful photos : )

    3. Michelle says:

      Can’t wait to try. My family has gone crazy over your breakfast cookies. I made a triple batch using dried cranberries, sliced almonds and macadamian nuts. Where do you find dried cranberries that are juice sweetened?
      Thanks for all your wonderful recipes. They always satisfy our sweet teeth!

    4. That almond meal must really give your cookies a neat flavor. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your cookies up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-8.html

    5. Tarrah says:

      I didn’t have chocolate chips so I used raisins …my kiddos were crazy for these! Thanks for the super yummy and healthy idea!

    6. Yvonne says:

      Thanks for the awesome recipe! The batter was disconcertingly greasy so I lost my confidence and stopped adding the clarified butter at 6 Tbsp… they still turned out wonderful! I think this recipe would make an amazing pie crust!

    7. Dina says:

      I tried these cookies they are great, and smell awsome. As you said it is like the wheat regular cookies. It was successful for me. i used cocnut oil and it smell delicious.
      Thanks alot, you made baking SCD easy for me.

    8. Lanie says:

      Can you use coconut sugar instead? I have candida.

    9. Kimberly says:


      These cookies were a total success !

      @ Lanie : Made them with COCONUT SUGAR and COCONUT oil… MMMM!

      @ Erica: I’ve just descovered your website and I’m in heaven ever since AND my family also!!!

      Thank you sooo much for all you share!

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    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
  • Ingredient conversions

    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tbsp
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
    olive oil 1/4 cup 54 g
    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
  • Temperature conversions

    Gas Mark Fahrenheit Celsius
      1/4  225  110
      1/2  250  130
        1  275  140
        2  300  150
        3  325  170
        4  350  180
        5  375  190
        6  400  200
        7  425  220
        8  450  230
        9  475  240
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