Crispy Almond Chocolate Chip Cookies

There's no better way to end the day than warm, fresh baked, cookies. These cookies are a twist on the classic chocolate chip cookies with extra crunch from the use of coconut oil and almonds.

I am always looking for light, quick, easy, cheap, and delicious recipes to make at home. As much as we love checking out new restaurants, it's not always the best choice for our bodies or wallets. These chocolate chip cookies will satisfy any sweet tooth or dessert craving.

The Process

Start by preheating your oven to 350 F/175 C. One of my favorite things about the transition from summer to fall is the cooler weather here in Seattle. the sun now sets around 8 PM and with it, cooler temperatures. And cooler temperatures mean I can turn on the oven without overheating the entire apartment.

Meanwhile cream together the sugar and coconut oil. I like using coconut oil in my baking because it is a (slightly) healthier plant-based alternative to butter. It also has similar textural properties to butter so it is great for recipes where you need to cream ingredients together. Fun fact: you can substitute 1:1 coconut oil and butter in any recipe.

Next beat in the egg until a smooth, whipped batter forms. Then add the almond extract, baking soda, and salt to the batter. Add in the flour and oats 1/2 cup at a time. Mixing in the flour and oats can be difficult so adding little bit at a time helps the dough come together well. Finally, fold in the chocolate chips and slivered almonds.

Form the dough into 1-inch balls and place on a baking sheet. Using parchment paper or a silicone mat is totally optional, but I love the way the silicone mat makes the bottoms of the cookies extra crispy and makes clean up really easy. If you haven't tried out a silicone mat yet, they are great for roasting veggies, baking, crisping up tofu... the possibilities are really endless!

Bake the cookies in the oven for approximately 10 minutes, until the edges become crispy and golden brown. Transfer the cookies to a wire rack and cool for at least a few minutes. I love sneaking a cookie when it is fresh out of the oven, but the coconut oil in these cookies are just too soft and hot to fully enjoy. Patience for even a few minutes makes all the difference for these crunchy, chewy cookies.

Recipe Details // Ingredients & Steps

Ingredients

• 1 cup coconut oil

• 1 cup white sugar

• 1 large egg

• 1/2 tsp almond extract

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 cup flour

• 1/2 cup oats

• 1/2 cup chocolate chips

• 1/2 cup slivered almonds

Steps

1. Preheat your oven to 350 F/175 C

2. Cream the coconut oil and sugar, slowly beat in the egg to combine

3. Add the almond extract, baking soda, and salt - stir all to combine

4. Mix in the flour and oats, 1/2 cup at a time making sure the dough is well mixed

5. Fold in the chocolate chips and almonds

6. Scoop 1-inch balls of dough and place on a baking sheet - using a silicone mat or parchment paper is optional

7. Bake for 10 minutes or until the cookies are golden color and crispy around the edges

8. Let cool at least 5 minutes and transfer to a wire rack. ENJOY!

Let's Chat!

Do you have an after-dinner sweet tooth? What are your favorite simple dessert recipes? Let us know in the comments below!