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Chocolate Chip Cookies

The chocolate chip cookie is one of the most requested recipes I get… So here it is… Enjoy!

What’s great about them

Almonds + macadamias are a fantastic source of heart healthy anti-inflammatory fats and antioxidants such as vitamin E. Cocoa is high in minerals and antioxidants. When using cocoa or chocolate the darker the better. I’ve used Green + Blacks organic 85 % dark chocolate in this recipe.

+ ingredients & methods +

ingredients (Makes 12 cookies)

150 g (1 ½ cups / 5 ¼ oz) almond meal
40 g (about 2 ½ – 3 tablespoons / 1 ½ oz) macadamia nut oil or coconut oil
40 g (about 2 tablespoons / 1 ½ oz) raw honey
½ teaspoon vanilla bean extract
50 g (1 ¾ oz) good quality dark chocolate – I used 85% dark organic chocolate – Organic Greens brand


  1. Combine almond meal, oil, honey and vanilla bean.
  2. Mix and form into a dough.
  3. Add a splash of water 1 – 2 teaspoons to help form a dough.
  4. Add chocolate and mix in.
  5. Using a small ice cream scoop or spoon form into 12 cookies.
  6. Press onto a baking tray lined with a sheet of baking paper. I also like to garnish with a little flaked almond before baking.
  7. Bake in a low 130 – 150 C oven for 20 – 30 minutes until golden.
  8. Cool completely before devouring. Enjoy!
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Chocolate Chip Cookies

The chocolate chip cookie is one of the most requested recipes I get… So here it is… Enjoy!

What’s good about them:

Almonds + macadamias are a fantastic source of heart healthy anti-inflammatory fats and antioxidants such as vitamin E. Cocoa is high in minerals and antioxidants. When using cocoa or chocolate the darker the better. I’ve used Green + Blacks organic 85 % dark chocolate in this recipe.

150 g (1 ½ cups / 5 ¼ oz) almond meal
40 g (about 2 ½ – 3 tablespoons / 1 ½ oz) macadamia nut or coconut oil
40 g (about 2 tablespoons / 1 ½ oz) raw honey
½ teaspoon vanilla bean extract
50 g (1 ¾ oz) good quality dark chocolate – (I used 85% dark organic chocolate – Organic Greens brand)

Combine almond meal, oil, honey and vanilla bean.
Mix and form into a dough.
Add a splash of water 1 – 2 teaspoons to help form a dough.
Add chocolate and mix in.
Using a small ice cream scoop or spoon form into 12 cookies.
Press onto a baking tray lined with a sheet of baking paper. I also like to garnish with a little flaked almond before baking.
Bake in a low 130 – 150 C oven for 20 – 30 minutes until golden.
Cool completely before devouring. Enjoy!

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103 Responses to “Chocolate Chip Cookies”
  1. Megan says:

    Hi Teresa
    I just love your recipes & am cooking my way through the recipe list at a rapid rate!! :)

    I made these cookies tonight, however, had trouble with getting it to form a dough. It turned out like a crumble which was delicious, however, made it very hard to fashion scoops of mixture on the tray.

    I combined everything in a bowl & am wondering if it’s better to chuck everything into a processor to give it a mix?The almond meal I use is the left over pulp from my almond mylk.

    Is there anything else I could add to help it stick together or something I could do differently?

    Thank you!!


    • Hi Megan
      All you need to do is add a touch of water to the mix and it will form a dough so that is combines and sticks together.
      You can also mix in a food processor, but not necessary. Great idea re using your almond Mylk pulp to make it. Cookies are great dehydrated too as well as baked !
      Enjoy TX

      • Lyf says:

        I also used leftover almond meal from almond milk and the cookies turned out very crumbly and did not hold it’s shape. I will have to try with store bought almond meal.

  2. Deborah Rechter says:

    i loved these cookies their the best cookies i have tasted in donkeys years
    thanks teresa

    • Deborah Rechter says:

      Teresa, this last post was by my 7 year old who got to my computer. He’s printed the recipe and is assembling ingredients now. Hasn’t made them yet. He’s a bit of a character. But he’s right, we do love your recipes.

  3. Emily says:

    My new favourite recipe. As I’m gluten-free, I often miss out on treats, and I hate eating the over-processed options you can buy in the health-food aisle. But I also have little patience for baking. I have whipped up 2 batches of this super-fast and easy cookies in the last 2 weeks and take one to work each day as a mid-afternoon treat. Thanks Theresa.

  4. Jessica H says:

    These cookies are lovely! I added 3tbsp of LSA for an extra kick. It’s so nice to have yummy gluten free desserts to satisfy my sweet tooth!
    Thanks Teresa! Yum!

  5. Erin says:

    These cookies were the ultimate treat for every member of my family! I baked a batch for my dad who is a coeliac and he loved them, we all did! I think they have even given him some inspiration to get into the kitchen and start baking too!

    Love your recipes and webiste Teresa, your definately my inspiration to healthy cooking and studying nutrition!

    20 yrs

  6. Karen says:

    quick question when making these cookies do you use choco chip? Or a block of choco

  7. Danielle says:

    I used half ground linseeds in place of the almond meal, also 70% dark chocolate. These cookies were gone before they got a chance to cool down!!

  8. Sheridan says:

    OMG!! These are AMAZING!!! My two little kids were so excited to help me make them and they were devoured in record time. Thank you!! :) xx

  9. Tracey says:


  10. suze says:

    Looking forward to making these delicious cookies but wondering if the recipe should read 50ml grapeseed oil/macadamia instead of grams? Thanks

  11. Juliana says:

    Hi Teresa , i love your recipes and i always make then , just a quick question the oils grape seed and macadamian , im not sure but in Ireland , they sell as skin treatments and all they said is 100% macadamian nuts but they dont say if i can use for cooking , can i replace then with coconut oil or olive?

  12. Sharon says:

    Wow. I love these. I substituted coconut oil, raw coconut sugar and used Loving Earth’s raw organic chocolate and they worked a treat. My kids loved them as much as me. Thanks.

  13. Tessa Cross says:

    Hi Teresa

    I assume almond meal is ground almonds? Would it be ok to use walnut oil instead of macadamia oil? Can’t get chocolates nibs here in Crete so could I grate chocolate instead?. I can get fabulous 82% cocoa content chocolate here!

    Many thanks

  14. Yazz says:

    Love this recipe!!! How long do they keep for?

  15. Sharon says:

    Hi Teresa

    Love your recipes! They’re inspiring. Just wondering if I can use vanilla bean paste instead of vanilla bean extract? And if so, how much?


  16. Karla says:

    These are amazing!!! Yum, yum, yum!!!!!

  17. Belinda says:

    Hi Teresa, just wondering why you have reduced the honey & oil content by 10g each from the original recipe you had posted.
    Had just made them (again :-)) to the original recipe this afternoon but also added the finely grated rind of a small orange – so so good !!
    Thanks, Belinda

  18. Amber says:

    I ran out of almond meal so exchanged for 50gms of Linseed meal. So good and added to the chocolatey flavour!!
    I had to laugh when Yazz asked how long they keep for – I wonder how long they did? B/c in my house, they didn’t even last the afternoon! ;o)

  19. Sonja says:

    Hi – my kids would love these, but I need to avoid the almond meal as my daughter is anaphylactic to nuts. Can I do a straight swap for linseed meal?

    • Hey Sonja – in answer to your question….no the recipe needs a total revamp if you were just to use flaxseed meal (linseed). You are best to approach this more like a macaroon so you could adjust my recipe to read:
      2 1/2 cups organic desiccated coconut
      1 tablespoon ground flaxseed (linseed)
      1 teaspoon vanilla bean paste
      2 tablespoons honey
      2 organic / free range egg whites
      After mixing these ingredients…it should hold together when pressed….if needed add a touch of water or orange.
      Add chocolate if needed…great either way. bake at a low temp. 125 C for 30 minutes or until golden. Cool and enjoy.
      Add 50 g good quality dark chocolate or raw cacao nibs.

      • Sonja says:

        Teresa – you rock! I can’t believe how quickly you responded, and how generous you are with your knowledge and expertise!

      • Sharyn says:

        This would be great as a separate recipe. Loving all your healthy recipes. Thanks

      • Katherine says:

        Hi Teresa. I made the coconut version so my kids could ale them to school but the mixture did not rom a dough even though I added a little water. They all fell apartbintona yummy mess. I am wondering whether it should be 1andva alf cups of desiccated coconut rather than two and a alf? Making the original version now. Smells divine. Thanks.

      • nadia says:

        Thank you for this recipe. My little girl is also allergic to nuts but it is very hard finding healthy nut free recipes!

    • Marci says:

      Try using sunflower seed flour. I make mine by grinding raw sunflower seeds from Trader Joe’s. I have not tried this recipe using it but intend to (my son is peanut allergic and we avoid all nuts).

    • Maddy says:

      Hi Teresa,
      I’m also allergic to Almond meal and have read a tasty and great substitute to Almond Meal is a mixture of Coconut Meal and Tapioca Flour. Would this work for this recipe? If so what would the measurements be! Just made your Coconut and Chia Seed Banana Bread and was amazing so looking for other options!!!

      Thanks in advance,


  20. Amelia says:

    Will sorghum flour work for a substitute for the almond meal? Is that 150 g by weight?
    Thanks, Cheers

  21. NEJ says:

    An alternative to honey? I see you use a lot of honey in your recipes but am allergic to honey- understand it’s used as the sweetening aspect, so what else could be used without having to resort to sugar

  22. sarah says:

    opps, i ate them all:)

  23. Nicki says:

    I love these chocolate cookies. I made them and overcooked them a little but apart from that they are delicious! I didn’t want to stop eating them…thank you very much for all these yummy recipes. They are inspiring me to eat less carbs!

  24. THESE ARE THE BEST EVER!!! Just sent you a message on FB hope you can come past my blog some time xxDani

  25. Jan Mulquiney says:

    Hi Teresa, the chocolate chip cookies were great! Thankyou so much for all of these wonderful recipes and for changing my life. I have spent several years battling with food allergy, intollerance and chemical sensitivity. Since discovering your wonderful site I am out of my depression and back in the kitchen cooking up a storm. I can’t thank you enough for your generosity in sharing your knowledge with all of us. Warm regards, Jan.

  26. Cate says:

    Teresa you are an angel sent from god! I’ve always been a big baker and when my husband was diagnosed gluten intolerant it took a little joy out of it. I kept baking for the children but he would always sadly miss out.
    I’ve been cooking up a storm again this week thanks to your amazing recipes and I must say I have a very happy husband with his nose in the pantry again!!!! The choc chip cookies are divine. Thank you so much for sharing your delicious recipes with us x

  27. Paris says:

    Delicious! Perfect sunday afternoon treat.

  28. BSwanny says:

    Thank goodness these only make 12 as we can never stop at just 1 or 2 !!
    Amazing, delicious, healthy cookies that are now a favorite in our house. Thank you Teresa! :)

  29. Jessamy says:

    Yum!! These definitely satisfied my sweet tooth, another delicious recipe my partner and I really love.

  30. Jane says:

    Hi Teresa,
    A lady told me about you in Bunbury WA, and wow love your site and recipes.
    cant wait to make the choc chop biscuits.
    I do have a qu as new to all of this, i recently reduced my fructose intake drastically. and want to know how to convert recipes which use raw sugar, castor sugar etc. i know i can substitute with agave, rice syrup etc etc but what is the ratio especially with stevia too?

    thanking you kindly Jane

  31. Lissy says:

    These are so yummy and were a hit with my workmates….making another batch on the weekend! I only got 10 out of the batch, might have made the first couple a bit too big!

  32. Zee says:

    I have become obsessed with your recipes!
    Just made some of these cookies with the kids- enjoying some now with a beautiful cup of coffee!

  33. Justine says:

    I realised half way through that I had no chocolate (hmm fairies must have taken it!!) , so I used dried cranberries and flaked almonds. Just beautiful! Really looking forward to the chocolate chip version.

    I have been Paleo for about 6 months and have only just come across your site and am thrilled to find you.Your recipes look beautiful.

  34. Karen says:

    Awesome recipe Teresa. Easy to make and they taste great.

  35. Sara says:

    These are really good. Good enough to give me my cookie and chocolate fix, but not super sweet so don’t feel the need to indulge in more than 1 or 2.

  36. Alana says:

    Absolutely scrumptious! I didn’t have Macadamia nut oil, so swapped it for Grapeseed oil – I hope that doesn’t add too many more kilojules.
    I also only managed to get 10 small cookies. I might have had something to do with me licking the mixture off my fingers…

  37. Lyf says:

    Hi Teresa can you use your innovative skills and come up with a cookie or more recipes using coconut flour? I love your naked chocolate cake.

    • bob says:

      Mmm I love Teresa’s Naked Chocolate Cake too. Best of all, not only can I eat it with minor substitutions, but it’s nut-free, so I can take it to work! It’s hard to find good nut-free snacks which pack a good protein hit…

  38. charmaine says:

    I love a biscuit and a cup of tea. Recently quit sugar and just made these biscuits. They are delicious and I am happy I can still have a cup of tea with a biscuit. Definitely no going back to sugar now I have found a replacement. Slowly working my way through your recipes. Many thanks

  39. Gina says:

    Hi Theresa,
    These choc chip cookies are fantastic. I make 2 batches a week that my husband and I both enjoy. I was just wondering if they can be frozen as I want to make a lot for over the xmas period. Thanks again for all of your terrific recipes. :)

  40. Brittany says:

    Hi Teresa,

    Would macro organic dark cooking chocolate be suitable for this recipe?

  41. lauren says:

    Hi Teresa,

    I love these cookies!!!! But I just want to know if they should be soft mine don’t seem to go golden I cook them for 30 to 35 min am I doing something wrong?

  42. Kerry says:

    Hi Teresa,
    My 6 year old daughter LOVES these cookies (as do my hubby and I!). She would like to take them to school – could I replace the almond meal with coconut flour to make them nut free and if so how much? Thanks so much!

  43. Nikki B says:

    I have only just stumbled upon you!!! Where on earth have I been? Today I made the first of many delicious goodies from your site…choc chip cookies. Absolutely delicious, I love the chewy texture and the flavour is devine. I always get stomach pains from eating store bought cookies – I ate 2 of yours (must try to make them last) and not a murmur from my tummy! Thank you for sharing your immense knowledge with us, I am so excited to embark on this healthy path.

  44. Oh my god. These are dangerously good. My family is obsessed and i can’t stop eating them!!

  45. Gemma says:

    Delicious! I replaced the chocolate with dates and nuts so yummy. Thanks :D

  46. Jaimee-lee says:

    Sunday afternoon baking and I came across this recipe. This recipe is so great and my dough formed so well. I always come this website when in need for some cooking inspiration. I have previously cooked your “Berry crumble”…. DELISH!

    Love healthy chef so much and will be always coming back for more :)

  47. Emma says:

    These are very yummy and wholesome. Easy-peasy recipe, will be making these again :)

  48. lisa says:

    Hi Teresa, love your site! A few of your recipes ask for coconut or macadamia nut oil. I made these cookies with peanut oil because that’s what I had in the pantry… what are the differences between each?

    • person says:

      I don’t know the difference between peanut and macadamia oil but I do know that you can substitute olive or avocado for macadamia oil

  49. Mel says:

    Hi Teresa,
    I absolutely adore your recipes. does the mixture freeze well if I was to make bulk?
    Thank you

  50. G says:

    Could coconut flour be used instead of almond meal?

  51. Julia says:

    Hi Tereasa
    am such a fan of all your recipes!
    quick question…any suggestions on how i could up the protein content for a filling snack?

    • YES YES for sure….Add 1 tablespoon of healthy chef WPI to the recipe or 1 tablespoon of organic pea protein… you may need to add an extra 1 tbsp water to help it bind through. :) x

  52. Caroline says:

    Thank you Teresa!! Delicious as always!

  53. Jessica A says:

    I misread the instruction and made 20 mini cookies instead! Nevertheless, the mini cookies are still yummy :) I reduced the amount of oil (2 tbsp) and dark chocolate (3/4 of the original amount). It is a bit sweet for me, so maybe next time I will reduce the amount of honey by 1/2 tbsp. I also topped the cookies with some goji berries, pepita, sunflower seeds or assorted nuts. Thanks for this simple recipe, Teresa <3

  54. Lisa says:

    I made these last night. I substituted some peanuts (roast and salted) for almond meal as didn’t have enough and peanuts were all had in house. ended up aprox half and half and the rest of ingredients. I had a bit more honey, try 60g, as forgot to stop pouring. and they are delicious. and I can’t believe how quick they were to make. i used a stick mix processer attachment thingy, and all in the bowl, 1 min and i had biscuit batter. Will be making these again

  55. kirsten says:

    Hi Theresa

    Is the nutrition panel based on a serving e.g. one cookie or the entire batch of 12 it makes? Thanks :)

  56. Marion says:

    I added vanilla protein & peanut butter to make them more ‘manly’ & gave them to my gym coaches for Xmas! Went down a treat :)

    • Sonia says:

      Question for Teresa. I’ve been reading all the comments to see if there was one that answered my question about peanuts or peanut butter. Peanuts and chocolate (and caramel :-) together go down a treat! I have no idea about cooking and yet I’m trying to teach my mentally handicapped brother how to cook healthy recipes. He LOVES chocolate chip cookies and I was going to try and teach him how to cook yours instead of just buying the shop bought ones.

      So, I was wondering if there is any way to incorporate peanuts or peanut butter to give a peanut/chocolate taste?

      Thanks in advance :-)

  57. Carlye says:

    Just made these with my 4 year old. So easy and yummy!! We usually make your oatmeal choc chip biscuits so this was a nice change. Thanks for the recipes and ideas – so great that my kids are having treats with nutritional value :)

  58. Toni says:

    DELICIOUS!! Thank you for this recipe… I am a huge cookie lover and have now found a healthy alternative that i really enjoy… so easy to make too :)

  59. Odette says:

    If using the meal left over from making almond milk do you need to dry it out first or just use as is??

  60. Louise says:

    OMG!!! I made these last night to take to a friends house as a “thanks for making me dinner” treat, taste tested one and was soooooo yummy! I had to have another one. Will definitely be making these babies again.

  61. kate says:

    Hi Teresa

    just wondering if we can use coconut flour instead of almond meal??? and what the measurements would be ?? or we would need extra eggs probably?


  62. theona says:

    Oh My Goodness!!! Thank you Teresa for a delicious and easy choc chip recipe – this has less ingredients than the conventional cookies. I’ve just started paleo but a long believer in eating food from a plant, not out of one. THANK YOU!!! am a subscriber and look forward to preparing more meals from your site. Keep up the great work!

  63. Anita says:

    I tried these cookies last week and they were very crumbly, tasted great but just didn’t hold shape. I made them again but this time I added 4 eggs- I tripled the recipe- and used organic raisins and maple syrup instead of chocolate and honey. Delicious!!! My family is addicted to them!!

  64. Terewai says:

    i always have to double this recipe because the one batch barely makes it out the oven and they are scoffed down :) once again an awesome recipe,that uses minimal ingredients LOVE LOVE LOVE IT!!!!

  65. Michelle says:

    Hi Teresa,
    Just wondering what else I can use instead of
    the almond meal when making these? I absolutely love them but it’s the texture that is grabbing
    The kids… Tnx

  66. Shari says:

    Hi Teresa,

    Just made these- amazing! However I accidentally didn’t read how many portions to make so instead made 4 big cookies…. I had to cook them for a further 20mins but they were so delish!!! Thanks for the recipe :)

  67. Leah Hoppe says:

    Hi Teresa,

    I am falling in love with your recipes, my sister got me onto your website and I am already looking at snacks I can make for next week :) With your snacks like the cookies and brownies how many should we have in a sitting, so for the cooking is the calories per one or a certain amount?


  68. Dianne says:

    Loved these cookies! I used coconut oil & maple syrup instead of honey. Might try substituting maple syrup for coconut sugar next time. The cookie dough was perfect & not dry. May have to add more coconut oil if using coconut sugar.

  69. koo says:

    I ran out of almond meal so 100g was LSA and only 50g almond meal

    I haven’t made these properly before hence I am not sure what they should turn out like. The flavour was quite strong with the LSA. Not sure my lad will like and my better half isn’t keen to try. I thought it was fine with a cuppa though ;)

    Do I need to tweak the recipe to use LSA?

  70. Isabel says:

    These are soooo yummy!

  71. Heather says:

    Hi Teresa,

    I’m wanting to try your linseed recipe but need an alternative to the egg white as my partner has an egg allergy.


  72. Michelle says:

    Hello, was curious as to replacing almond meal with green banana flour in this recipe. What amount would you recommend?

  73. Leah says:

    Hi Teresa! Someone has previously asked this question, but I could not see a reply. If using left over almond meal, do you need to dry it, if so how long and what temp? In you Healthy Chef Cookbook does it have how to dry almond meal?

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