(Dairy Free) Chocolate Ganache Filled Chocolate Chip Cookies

(Dairy Free) Chocolate Ganache Filled Chocolate Chip Cookies

Chocolate Chip Cookies 

  • 2 cups fine just gluten free almond flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon himalayan sea salt
  • 1/3 cup coconut oil, or oil of choice 
  • 1/4 cup honey (I like clover honey for its mild flavor)
  • 1 tablespoon  vanilla
  • 1 tablespoon canned full fat coconut milk. 
  • 1/4 cup chocolate chips or choc pieces(dairy-free) if you want this recipe dairy free

Ganache choc topping

  • 1/4 cup coconut oil, liquefied but not warm 
  • 1/4 cup plus 2 tablespoons cocoa or cacao
  • 1/4 cup raw honey 
  • 1-2 tablespoons full fat *coconut milk, depending on how thick or thin you like it.

Directions:for topping

In a small bowl, combine the first three ingredients. Using a whisk or a hand mixer, beat the ingredients till thick and there are no lumps of cocoa left. Slowly add the coconut milk and continue beating till the ganache becomes smooth and glossy.

Notes: Because this is such a small batch, I like to use only one of the beater attachments when using my hand mixer. Chill ganache for a bit if your house is over 90 degrees, than re-whip the beaters.

  1. In a large bowl, combine the almond flour, baking soda and salt until well blended. (Note: A very fine ground almond flour works best here. Coarser grinds may result in a coarser cookie crumb. Also, be sure to ‘scoop’ up the almond flour with the cup and ‘sweep’ over the top with a flat edge. If you spoon almond flour into the cup, you are likely to not have the right ratio of almond flour for the recipe.
  2. In a separate smaller bowl, combine the liquid ingredients. Blend well.
  3. Add the liquid ingredients to the dry ingredients, mixing till just combined. Stir in the chocolate chips. The dough will be wetter than your average cookie dough and pretty sticky. Let it rest while you get the cookie sheets lined with parchment paper. This will give it time to thicken up.
  4. Scoop level (measuring) tablespoon amounts of cookie dough and tap it out of the spoon. (I tap it on the bowl a few times). Form a smooth, round, lightly packed ball with the dough. Place them on the cookie sheet at least two inches apart. Using two fingers, just barely tap down on the tops of the balls of dough. REALLY, you barely have to press at all for the ‘pudgy’ style cookie, just enough to flatten the top a little. The cookies shouldn’t be much bigger than 1 /12 inches around.
  5. Place another cookie sheet under the one with the cookies. (This will help keep the bottoms from browning too fast.)
  6. Bake in a 175 C degree oven for about about 12 min. Keep an eye on them though, as baking times will vary from oven to oven, as well as thickness and size of cookie. Do not over bake or the bottoms and the outsides of the cookie will become tough. They should be light in color as shown in the picture, with some amount of browning on the bottoms.
  7. Remove from oven and let cool completely. Makes 15-17 small cookies.


First, if you want the ganache to be runnier like in pictures above, use two tablespoons of coconut milk instead of one when making the ganache. If you want a thicker ganache that stays in the confines of your cookie and holds it shape, use just one tablespoon of coconut milk in the recipe.

Spoon the ganache into a pastry bag fitted with a 1/2 inch tip or just use a spoon to pipe/scoop small amounts of ganache onto to half of the cookies. Place the other cookies on top and press down slightly to let the ganache spread out to the edges of the cookie.

Now you can eat up and enjoy!

Want to know more about baking with almond flour?

Let's say this upfront: Almond flour is Wonderful for baking. In fact, there was a time when it was as widely used for baking as wheat flour is now! Some of the best french pastries use almond flour as the base ingredient.

it just requires a bit more creativity to get the results that you want. There are, however, a few tricks to the almond flour ”trade” that I'd like to share with you. Below are some of the questions that I most often get asked when someone begins baking with almond flour. 

I hope that some of these tips will help you feel more comfortable diving in and trying out almond flour baking. Just remember, this is only an introduction; much of what you'll need to know can only come through first-hand experience. So go ahead and try....and don't worry, I'll be happy to help you out if you get stuck somewhere along the way.

Will using Almond Flour Help Me Lose Weight?
Not likely! Although almond flour is packed with nutrition, like vitamin E, calcium (1 ounce is 8% of the RDA), magnesium and protein (6 grams per 1/4 cup), as well as being fairly low in carbs (6 grams of carb per 1/4 cup), it also packs a hefty punch at 160 calories per 1/4 cup and 14 grams of fat. So while it's an excellent gluten and grain free flour, it needs to be consumed in moderation. If you are trying to lose weight, it is a good idea to keep almond flour baked goods to a minimum. (As is the case with all nuts in general, when losing weight is the goal)