Start by toasting the chopped almonds. You can toast the almonds in a fry pan over medium heat, stirring until golden (about 8 minutes), and then remove them from heat (or you can use a toaster oven to toast the almonds). Set the toasted almond aside to cool while mixing the other ingredients.
Next whisk the olive oil and the coconut sugar together. Add the vanilla and then the eggs, and whisk until everything is combined.
In another medium with a fork or a whisk bowl mix together the flour, baking soda, and baking powder, then add this dry mix to the wet mixture and stir with a wooden spoon until mixed all together. Lastly, add the roasted almonds and the chocolate chips and mix well.
Use a cookie scoop to scoop onto pans or alternatively use a tablespoon to roll into balls, place on a greased or parchment lined cookie sheet, press down slightly.
Bake for 7-8 minutes, the edges will look cooked and soft on the edges when they are done. Leave cookies on the pan to cool for 5 minutes and then move them to a cooling rack. Store in an airtight container.
Notes
Coconut Sugar: you can replace the coconut sugar for brown sugar.Flour: You can use flour that is not organic, however I recommend always baking with organic flour when you can. If you want to use only white flour for this recipe, you can, however, you will need to add about ¼ cup more to make these cookies the right texture. Almonds: You can replace almonds with walnuts or pecans.Dairy Free: Be sure to use dairy free chocolate chips!Make ahead: You can roll the cookie dough into balls, place them on a cookie sheet then freeze these dough balls. Once they are solid place in a ziplock bag and freeze up to 6 months. When you want a fresh batch of cookies bake from frozen 9-10 minutes.