Chocolate Chip Almond Cookies

If you’re missing a tea and biscuit break these will really hit the spot! A fantastic crunchy treat. We road tested using Xylitol to sweeten the biscuit with cracking results – you can also use honey or palm sugar.

Serves: 20

Prep: 10 Minutes

Cook: 15-20 Minutes


  • 300g Ground almonds
  • 120g Butter softened
  • 120g Xylitol (you can use palm sugar or raw honey)
  • 2 eggs
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • 80g dark chocolate, chopped finely


  1. Preheat the oven to 180 °C/350 ° F/gas mark 4.
  2. Line a flat tray with baking paper.
  3. Cream the butter and xylitol together either by hand or using a food processor.
  4. Add the eggs, vanilla and almond extract and mix into a dough.
  5. Add the ground almonds, baking powder and combine thoroughly. Stir in the dark chocolate pieces.
  6. Take a piece of dough, roughly the size of a golf ball, roll into a ball and place onto the prepared baking tray, press down into a cookie shape. 

  7. Bake in the oven for 15-20 minutes or until golden brown around the edges. Bigger cookies may take longer.
  8. Leave to cool and serve. Keep in an air tight container for up to one week.