Almond Meal Chocolate Chip Cookies

Adapted from

Our Activated Insecticide Free Almond Meal is a great option for gluten free baking and also for your digestion.

Activating almonds helps break down enzyme inhibitors and phytic acid, which can interfere with the digestion and absorption of nutrients. Activating almonds may enhance their digestibility, making it easier for your body to extract nutrients from them.




  1. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt, and sugar.
  2. In a separate bowl, beat aquafaba (using a handheld mixer or whisking vigorously) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)
  3. To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine. Then add to dry ingredients and mix until just combined. You should have a firm, semi-tacky dough .
  4. Loosely cover and chill in the refrigerator for at least 30 minutes or overnight.
  5. Preheat oven to (190 C). Scoop out 1 Tablespoon amounts of dough and form into small discs. Place on a baking paper -lined baking sheet with about a 1-inch gap in between each cookie to allow for spreading. There should be about 12-15 cookies 
  6. Bake for 12-15 minutes or until the edges are golden brown. Be careful not to burn (especially on the bottoms).
  7. Remove from the oven and let cool for 5-10 minutes. Then carefully loosen with a spatula.
  8. Enjoy immediately or let cool. Store leftovers in a sealed container at room temperature up to 4 days or 1 month in the freezer. These are insanely delicious when warm and dipped in hot chocolate made with Seedy Sister Cacao Powder 


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