6 Ingredient Almond Flour Chocolate Chip Protein Cookies Food
ALMOND FLOUR COOKIES RECIPE
Recipe for the best Almond Flour Cookies with Chocolate Chips. This gluten-free, refined-sugar free, paleo and vegan cookie recipe is the easiest one you could ever make. All you need is 6 ingredients, one bowl and 30 minutes (from start to finish.)
Provided by Aysegul Sanford
Categories Dessert
Time 29m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 212 kcal, Sugar 7 g, Sodium 121 mg, Fat 17 g, SaturatedFat 6 g, Carbohydrate 13 g, Fiber 3 g, Protein 5 g, Cholesterol 1 mg, ServingSize 1 serving
ALMOND FLOUR CHOCOLATE CHIP COOKIES
These soft, chewy cookies are studded with little morsels of chocolatey heaven. They are also completely gluten-free and grain-free thanks to the almond flour.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 24 cookies
Number Of Ingredients 9
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
Provided by Evelyn - HealthySubstitute.com
Time 20m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1, Calories 63, Sugar .4 g, Fat 3.4 g, Carbohydrate 2.8 g, Protein 4.2 g
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- Preheat oven: Preheat oven to 350° F. Line baking sheet with parchment paper or a silpat baking mat.
- Mix dough: Add almond flour, sea salt and baking soda in small bowl. In another bowl, whisk together coconut oil, maple syrup and vanilla until combined. Gradually add dry ingredients into the bowl with the wet mixture. Stir in chocolate.
- Place on baking sheet: Scoop cookie dough with a tablespoon or small (1-inch) cookie scoop and place on your prepared baking sheet. Top each cookie with extra chocolate, if desired.
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4.8/5 (5)Total Time 15 minsEstimated Reading Time 4 minsCalories 110 per serving
- In a medium bowl, combine almond butter, coconut sugar, salt, egg, almondmilk and vanilla extract. Mix until ingredients are well combined. Next mix in protein powder, coconut flour and baking soda until well combined. Fold in chocolate chips.
- Use a small cookie scoop to drop cookie dough by the tablespoonful onto prepared baking sheet. The dough will be slightly sticky. Slightly flatten the tops of the cookies. Bake for 9-11 minutes until slightly golden brown on the edges.
- Allow cookies to cool on cookie sheet for 5 minutes before transferring to a wire rack to finish cooling. Makes 12 cookies.
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