6 Ingredient Almond Flour Chocolate Chip Protein Cookies Food

ALMOND FLOUR COOKIES RECIPE

Steps:

• Pre-heat oven to 350 F degrees. Line a baking sheet with parchment paper. Set it aside.
• Mix together almond flour, salt, and baking soda in a bowl.
• Stir in the oil and maple syrup into the batter.
• Fold in the chocolate chips.
• Using a tablespoon-size measuring spoon, scoop the dough onto the prepared sheet pan. Gently press down to flatten. If preffered, place an almond in the center of each cookie.
• Bake for 12-14 minutes until it is lightly browned on top. Serve.

ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk the almond flour, baking soda and salt together in a large bowl. Beat the butter and brown sugar in another bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs to the butter mixture one at a time, beating after each addition to incorporate, then beat in the vanilla. Reduce the speed to low, add the flour mixture and beat until just incorporated. Fold in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet, spacing them 2 inches apart. Roll each into a ball with slightly wet hands, then sprinkle the top of each ball with some sea salt. Bake until the cookies are golden but still soft in the center, 10 to 12 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, about 30 minutes.

6-INGREDIENT ALMOND FLOUR CHOCOLATE CHIP PROTEIN COOKIES

Steps:

• Preheat oven to 350°F.
• Line a baking sheet with parchment paper.
• In a bowl place the almond flour, sweetener and protein powder and mix to combine.
• Add the almond butter.
• Slowly stir in the almond milk, 1 tablespoon at a time until you get a soft dough you can shape with your hands.
• Fold in the chocolate chips.
• Drop the dough by rounded tablespoons onto the prepared baking sheet.
• Bake for 10-12 minutes or until the bottoms are just lightly starting to brown.
• Remove from the oven and allow to cool completely before serving.
• Store the cookies in a tightly sealed container for up to 5 days.