Amazing Coconut Almond Flour Chocolate Chip Cookies Food

COCONUT ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add vanilla extract. Beat in eggs one at a time.
• Combine almond flour, coconut flour, baking soda, and salt in a separate bowl. Mix into the creamed butter mixture until just combined. Add chocolate chips, oats, and coconut; stir again just until combined.
• Scoop cookie dough onto the prepared baking sheets.
• Bake in the preheated oven until browned, 12 to 15 minutes.

ALMOND MEAL COOKIES WITH CHOCOLATE CHIPS AND COCONUT

Steps:

• In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
• In a separate bowl, beat egg using a whisk or large fork until uniform in color and slightly foamy.
• Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
• Chill in the fridge for 15-30 minutes.
• Preheat oven to 375 degrees F (190 C) and grease a baking sheet or line with parchment paper.
• Shape dough into 1-inch discs (we like using this small cookie scoop or a tablespoon) and place on the prepared baking sheet. Make sure the cookies are pressed down because they don't spread much.
• Bake until edges begin to brown, 8-12 minutes.
• Remove from oven and let cool completely 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.

AMAZING COCONUT, ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 3 baking sheets with parchment paper.
• Beat brown sugar, white sugar, butter, and coconut oil together in a bowl with an electric mixer until light and creamy. Add eggs and vanilla extract; beat until just combined.
• Combine all-purpose flour, almond flour, coconut flour, baking soda, and salt in a bowl. Whisk to mix evenly. Pour into the butter mixture; stir until well combined. Fold in chocolate chips and nuts. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until golden brown and edges are set, 10 to 12 minutes.

ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• 1.Preheat Oven 325F degrees.
• 2. Combine Almond Flour, Flax Seed,baking soda, sea salt and mix well.
• 3. In separate bowl, combine coconut oil, vanilla, honey and egg mix well.
• 4. Add wet mixture to dry mixture and mix well until a uniform batter is achieved, then stir in chocolate chips.
• 5. Using a tablespoon drop onto cookie or baking stone.
• 6. Bake on 325F for 15 - 20 minutes or until edges are golden brown.
• 7. Allow cookies to cool on pan for a 5 minutes, then place on wax paper.

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.