Chewy Chocolate Almond Cookies

LOL don't leave the oven on preheat all night.
I bet these would be good with butterscotch chips!

Thank you for your recipes. One of the girls at work has to eat gluten free and I hate not bring stuff for her too... now I can :)

I make these for my husband and substitute Splenda for the sugar since he is diabetic. These are his absolute favorite. Only problem is my grandaughter loves them too! She has arleady asked me to make these for her birthday instead of a cake. Great Recipe, thanks.

Two of my favorite ingredients (chocolate and almonds) are in your recipe. I cannot wait to make these this weekend. Thank you for the recipe. Jennifer

Great recipe, Heather. Do you usually use almond flour, or do you grind your almonds? If so, is there a difference in the finished product?

Heather, Almond is my favorite and I can hardly wait to make these. I think I have all the ingredients, may make them tonight, I will let you know ! Congrats on your 2nd Blue Ribbon ! whoop whoop

This sounds great! I have a question: If you grind your almonds, do you roast/toast them first?

congrats on winning another blue ribbon.

Do you have to refrigerate over night? can I put them in the freezer for an hour instead? Thank you for the recipe.

Here is some info. I found about Almond Flour, maybe this will answer some questions. Almond flour is...
just ground up almonds. Same with any nut, fine ground peanuts = peanut flour, fine ground macadamias = macadamia flour. Nut flour is just ground up nuts. It is also called almond meal. If you want to get technical, almond meal is just ground almonds and almond flour is made after extracting the oil. You can make it or just buy it. It'll work if you make it yourself in a blender or coffee mill. I use a blender and it come out great and works great in all my baked goods. Problem is it's a big pain in the you-know-what. If you can afford a little extra money on food products I'd recommend buying, it'll save you a lot of time and mess. Almond flour leaves baked goods with a more traditional taste than other nuts making it ideal for baking. Almond flour is a low carb flour. Blanched almond flour is best for baking and you can see from the pic that it is very pure and fine.

It's messy and a pain in the butt but if you're patient and have extra time on your hands, you can make nut flour. You just grind up about 1/2 cup of nuts at a time until fine but before it turns into butter. If you want it finer, sift it through a strainer. A pound of nuts yeilds 4 1/2 cups of sifted nut flour. I put just enough almonds in the blender to just barely cover the blades then put on the grind setting and stop it when the flour stops swirling. Then I pour out the flour on top into a bowl and dig the bottom stuff out with a butter knife into a strainer and then rub it through with my fingers until I get nothing but grainy bits and put that in a cup then pour the top flour back into the blender and blend again ( this may not be necessary but I feel like I'm getting it finer and getting more out of it this way) then put it through the sifter and repeat with the rest of the nuts. This takes me about an hour to process 1 pound of nuts. I save the skins and grainy bits that get sifted out and eat it as a snack-it's great mixed in sugar free yogurt or butter, cinnamon and splenda or butter and sugar free maple syrup, use your imagination!