Almond Flour Chocolate Chip Cookie Tarts, and truth in blogging - Our Sunday Cafe, the Retirement Edition!
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Almond Flour Chocolate Chip Cookie Tarts, and truth in blogging

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have been working with the spent almond meal left from making Almond Milk for a few weeks now. The first attempt was not a complete disaster, but very very close! Let us just say that the Seagulls got a platter of almond flour pancakes that morning for their breakfast. My idea, and not a bright one as I look back, was to use the wet almond paste in a batch of pancake batter.

Almond Four Chocolate Chip Cookie Tart, easy and delicious! Add a bit of ice cream for a delicious and fun treat.
Almond Flour Chocolate Chip Cookie Tarts, just add ice cream!
It really did seem like a good idea, but I did not know due to inexperience that almond meal, wet or dry adds an element of texture that is not suitable for some recipes or in all honesty, some eaters. The pancakes as I have confessed were not well received. We ate enough of them to call it breakfast, but as a choice, no thank you.

My next recipe was a kind of snickerdoodle cookie using the next batch of wet almond paste. The cookies were quite moist after baking and when I baked them a second time, much like biscotti, they were delicious if not chewy. I will make them again for a treat to take camping, as they are sturdy as well as quite tasty and high in protein, exactly what a day hiker would require. However for a dessert tray to offer family, no, I don't believe they would be the best choice.

At this point having made two attempts to use the spent almond paste, I figured it was time to process the leftovers into almond flour. In the form of almond flour, it will be easy to use 1/2 c portions in many of your own favorite recipes, such as muffins, cookies, and pie crusts. As well as a breading for chicken or pork chops. It would make a great addition to high protein snack bars and bite-sized protein balls. One does not need a recipe to sub in a small amount of almond flour, just cut back on the grain flour in your recipe and add in the same amount of almond flour.

I believe that the almond flour will also work better to be used as a portion of the flour for recipes both sweet and savory. For my next batch of bread, a full cup will be added to my whole grain yeast bread recipe that I am currently enjoying. There are probably as many ways to use almond flour as there are recipes, but I have to say it will be dependent upon your own personal likes and dislikes, regarding texture.

Some folks are more inclined to have issues over texture than others. Including me.....

Almond Four Chocolate Chip Cookie Tart, easy and delicious! Delicious and a frugal way to make use of the almonds left from making Almond Milk.
Easy to make, Almond Flour Chocolate Chip Cookie Tarts.

My dear husband loved these cookie tarts, warm from the oven with melting ice cream and a chocolate drizzle. And while I loved the flavor of these cookie tarts, warm from the oven with melting ice cream and a chocolate drizzle, being new to the coarser texture of almond flour, I am not sure I liked it. Whew, there I said it!

But to be fair my food preferences regarding food texture go beyond almond flour.

And with that said, and the knowledge that I am a harsh critic of my cooking, I will share the recipe with you because it is quick, easy and actually very tasty. Plus you can put these in the oven when you sit down to dinner and they will be just right to serve with a bit of ice cream and a chocolate drizzle as soon as you clear the dinner dishes. This treat is served warm. And as a bonus I need to let you know, my husband was complete in his kitchen duties. He agreed to test the leftovers to see if they stood the muster, and they do! A quick "zap" in the microwave and the cookie tart is ready for a small scoop (or a large one, no judging here!) of ice cream and a chocolate drizzle.

Almond Four Chocolate Chip Cookie Tart, easy and delicious! Serve warm with a bit of ice cream and a chocolate drizzle.
Almond Flour Chocolate Chip Cookie Tart.

Almond Flour Chocolate Chip Cooke Tarts
inspired by: ultimate chocolate chip skillet cookie
350-degree oven

2 T butter, melted and set aside to cool
2 T honey
1 egg
1/2 t vanilla

1 c almond flour
1/4 t baking soda
1/8 t salt

1/2 c semisweet chocolate chips

Combine melted butter, honey, and vanilla in a small bowl, add egg and mix very well.

Stir together almond flour, soda, and salt. Stir in chocolate chips. Add wet ingredients to almond flour mixture, stir together well, leaving no wet pocket or dry pockets.

Divide mixture into 4 prepared mini baking dishes or muffin cups. Bake 18-20 minutes or until done in your oven. Let cool a moment or two, top with a small scoop of ice cream and a drizzle of chocolate.


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  1. I'm enjoying your experiments!

  2. These look delicious! My first attempt at almond flour pancakes didn't turn out very well. I found mixing it with another flour works much better!

    1. I agree, almond flour is best for certain recipes or techniques.

  3. I have to agree with you about the almond flour. I usually add it to other flours for a better texture. If have to try in order to discover.

    1. While my husband enjoyed the cookie tarts, I have begun adding almond flour to my bread dough for added protein. It works great in bread.

  4. I really haven't tried that much Almond Flour, but I am enjoying your experiments. Maybe I will learn to like it better through your cookies. Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!
    Miz Helen

  5. I am a harsh critic of my own cooking too, Melynda, but I appreciate you sharing your experience with almond paste so honestly! Your Almond Flour Chocolate Chip Cookie Tarts look delicious. Thank you for being a part of Hearth and Soul.

  6. I'm running behind!! Thanks so much for sharing your recipe on last week's What's for Dinner link up!


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