1. PREHEAT the oven to 375°F. Line two baking sheets with parchment paper. Combine the almond meal, baking soda and salt and set aside.
2. MIX the coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes. Add the whole egg, egg whites and extracts and mix for 2 additional minutes. Slowly add the dry ingredients to the egg mixture and mix briefly.
3. ADD the chocolate chips and toasted almonds and mix until well combined. Place large rounded tablespoons onto prepared baking sheets, about 1 inch apart. Flatten slightly, to approximately 1-inch thickness. Bake until set and golden, about 15 minutes.
*To toast the almonds, spread in an even layer on a baking sheet. Toast in a 375°F oven for 7-10 minutes, stirring at least twice during baking for even browning.
DIFFERENCE BETWEEN ALMOND FLOUR & ALMOND MEAL
Ground almonds—also known as almond meal or almond flour, are commonly used in baked goods and in breading of proteins, in place of, or in addition to, bread crumbs. Sometimes “almond meal” is called for, sometimes “almond flour.” What’s the difference?
Both consist of finely ground almonds, and there is no official difference between them. The terms are used interchangeably.
However, be aware of these differences, depending on the manufacturer:
Almond flour is often much more finely ground than almond meal; the flour also has a more uniform consistency.
Almond meal can be blanched (skins removed) or unblanched, while most products labeled almond flour are blanched.
For most recipes you can use either. However, some recipes, such as French macarons, require the finest almond flour to get the smoothest finish on the cookies. For breading, almond meal provides a bit more texture.