Almond Chocolate Chip Cookies Food

GLUTEN-FREE ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a baking sheet, or line it with parchment.
• Combine the brown sugar, baking soda, salt, and butter, and mix until smooth.
• Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.
• Stir in the chocolate chips.
• Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here.
• Gently flatten the cookies to about 3/8-inch thick.
• Bake the cookies for 9 to 12 minutes, until golden brown.
• Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely.

ALMOND CHOCOLATE COCONUT COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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 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:

• In a large bowl, beat 3/4 cup unsalted softened butter with 3/4 cup brown sugar using an electric hand mixer.
• Then add 1 teaspoon of vanilla extract, 1 egg, and 1 egg yolk. Combine again with the mixer on medium-high speed.
• Now place a fine-mesh sieve over the mixing bowl and add in 3 cups of blanched almond flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Sift the dry ingredients right into the butter and egg mixture. Then mix it all together using a spatula.
• Lastly, mix in 1 cup of semisweet chocolate chips.
• Now line a baking sheet with parchment paper and preheat your oven to 350 degrees Fahrenheit.
• Scoop the dough balls using a trigger release cookie scoop, then round them out and placed them onto your lined baking sheet. Use about 1/4 cup semisweet chocolate chips to dot the top of the cookies for a prettier appearance. Bake the almond flour cookies for about 10 to 12 minutes.

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 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.

ALMOND CHOCOLATE COOKIES

Steps:

• In a mixing bowl, beat the butter, sugars, cocoa and extracts until creamy.
• Add eggs, one at a time, beating well after each addition.
• Combine the flour and baking soda; gradually add to sugar mixture.
• Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 375° for 7-9 minutes or until edges are firm.
• Remove to wire racks to cool.

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.

HEALTHY ALMOND FLOUR COOKIES {LOW CALORIE}

Steps:

• Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.
• In a large mixing bowl, combine almond flour, baking powder, and brown sugar substitute. Mix together.
• Add the water, butter and vanilla and mix until just combinded.
• Fold in the chocolate chips, and then scoop our 12 cookie balls. Adding to the prepared baking sheet as you work.
• Bake the almond flour cookies for 10-12 minutes, or until golden around the edges.
• Remove from the oven and cool on the baking sheet.

ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 F (180 C) degrees and line a baking sheet with parchment paper.
• Add everything except for the chocolate chips and plant based milk to a mixing bowl. Mix until you get a moldable dough. If the dough is dry and not coming together, add 1-2 tbsp plant-based milk.
• Fold in the chocolate chips to mix throughout.
• Use a cookie scoop to scoop 12 cookies onto the lined baking tray. Press each cookie dough slightly with your hands.
• Bake for 10-12 minutes until the cookies are golden brown.
• Let cool on the baking tray for at least 20 minutes to firm and crisp, then enjoy!

ALMOND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°C.
• Mix butter, eggs, sugar & vanilla.
• Mix together flour, salt, baking soda, baking powder in a separate bowl.
• Combine wet and dry ingredients.
• Stir in chocolate chips and almonds.
• Drop golf ball sized dough onto ungreased cookie sheet.
• Bake 10 -12 minutes until just edges are light brown.
• They may not look done, but the hot sugar will bake them more as they cool.