Almond Chocolate Chip Cookies No Baking Powdersoda Food

CHOCOLATE CHIP ALMOND COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and almonds. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 9-11 minutes or until edges are firm. Remove to wire racks to cool.

ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F. Line 2 baking sheets with silicone mats or parchment paper. Set aside.
• In a medium mixing bowl, add eggs, sugar, vanilla extract, baking soda and salt. Beat with an electric mixer until well combined, about 3 minutes.
• Add coconut oil and beat a bit more to incorporate. Add almond flour and using a spatula (mixer in the beginning and then spatula at the end), mix until the dough forms. Add chocolate chips and give a few more stirs to incorporate.
• Using small cookie dough scoop, place small balls of dough on a baking sheet pressing with your hands to flatten them a bit. Leave about 2" between the cookies - cookies spread a bit but not much.
• For more soft baked with a bit of chew outside almond flour chocolate chip cookies, bake at 350 degrees F for 20-23 minutes. For more crunchy on the outside but still chewy inside almond flour chocolate chip cookies, bake at 375 degrees F for 15 ish minutes. Time is for regular oven. Convection oven bakes twice faster. Check which one you have before baking.
• Remove from the oven and let cool for 10 minutes before removing onto cooling rack to cool a bit more.

FLOURLESS ALMOND BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
• In a medium bowl, whisk the egg until beaten. Mix in the almond butter, then the brown sugar, baking soda, and vanilla (if using). Mix everything together very well. Depending how thick and/or cold your almond butter is, you'll have to use some arm muscles. Fold in the chocolate chips until combined.
• Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your almond butter- mine usually are- blot each with a paper towel. If desired, press a couple chocolate chips onto the tops of each cookie dough mound.
• Bake for 10 minutes. The cookies will look very soft- that's ok! For crispier cookies, bake up to 11-12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks.
• Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.

ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F/177°C. Line a couple of large cookie sheets with baking paper. Set aside.
• Cream together the butter and sugars in a large mixing bowl with an electric or stand mixer. Mix in the egg and vanilla. Stop and scrape down the sides of the bowl as needed.
• In another small bowl whisk together the almond flour, baking soda and salt until combine. Add the dry ingredients to the sugar mixture and mix in on a low speed until a dough forms. Stir in the chocolate chips with a spoon or rubber spatula.
• Scoop out heaping tablespoons of dough and roll into balls. Place on the prepared baking sheets about 2 inches apart leaving room for spreading.
• Bake for 10-11 minutes until the edges have goldened slightly. At the 10 minute mark the cookies will still look a little under baked but will continue bake as they cool on the cookie sheet. If you prefer chewier cookies 10 minutes should be enough. If you want crispier edges bake 11 minutes
• Allow the cookies to cool for a couple of minutes on the tray before moving them to a wire cooling rack. The cookies will come out of the oven puffed up but deflate as the cool.
• Enjoy!

CHOCOLATE ALMOND SANDWICH COOKIES

Steps:

• For the sandwich cookies: In a large bowl, combine the almond butter, coconut sugar and butter. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes. Add the cocoa powder, baking soda, almond extract, salt and eggs and mix to combine. Fold in the oats and mini chocolate chips. Cover and refrigerate the dough for 1 hour.
• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Scoop 15 heaping tablespoon-size rounds of dough 1 inch apart on each prepared baking sheet. Bake, rotating the baking sheets halfway through, until the cookies are just set around the edges and still soft in the middle, 10 to 11 minutes. Allow to cool for 10 minutes on the baking sheets before removing to a wire rack to cool completely.
• For the filling: In a medium bowl, combine the cream cheese, powdered sugar, butter, cocoa powder and salt. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes.
• Spread a heaping tablespoon of the filling on the flat side of half of the cooled cookies. Sandwich the remaining half of the cookies, flat side against the filling. Store in the refrigerator and remove 30 minutes before serving.

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.

SOFT-BAKED ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.
• Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together - this may take a minute or two. Add the egg and vanilla and whisk together until combined.
• In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.
• Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.
• Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
• Cookies keep well in an airtight container at room temperature for 4-5 days.

ALMOND CHOCOLATE CHIP COOKIES (NO BAKING POWDER/SODA!)

Steps:

• - Mix with spoon flour, chocolate chips and almonds.
• - In another bowl mix with electric mixer egg, oil, sugar and salt until thick and the consistency resemble to mayonnaise.
• - Add the flour mix into the egg mix. Fold with spatula, just until all wet.
• - Put the dough in the fridge at about 15 minutes, while we heat up the oven to 170°C.
• - Line a cookie tin with a baking paper.
• - With two teaspoons make a ball of dough and put onto the the tin. You can press the dough a little with your finger to make it wider if you like.
• - Bake about 10 minutes.
• - Take out from the oven and let it cool. The first time they took out from the oven they might seems a bit soft, but after cooled it will be harden a bit. It will be chewy inside and crunchy on top.

PASSOVER ALMOND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 400.
• Beat eggs and egg whites briefly.
• Mix in all the other ingredients, adding the chocolate chips last.
• Roll into 1 inch balls and place on a greased cookie sheet.
• Bake for 10-15 min until cookie bottoms are brown, but not burnt.
• Let cool briefly, but remove while still warm.