Gluten Free Almond Butter Chocolate Chip Cookies Food

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.

GLUTEN-FREE ALMOND BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350°F
• In a bowl, cream almond butter, brown sugar, and white sugar.
• Add egg, baking soda, maple syrup, vanilla extract, and salt.
• Mix well, then stir in almonds and chocolate chips.
• With a teaspoon, scoop out walnut-sized portions of dough and roll them into balls between your palms.
• Place them about an inch-and-a-half apart on a lightly greased cookie sheet.
• Bake in the preheated oven for 10-12 minutes, until lightly browned but still soft and gooey in the middle.
• Let the cookies cool for a few minutes on the cookie sheet before removing to a rack to cool completely.

GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, whisk the almond flour, salt and baking soda to combine.
• Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
• Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
• Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
• Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
• Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.

GLUTEN-FREE ALMOND BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350°F.
• Pour almond butter into bowl, add sugar.
• Add the egg, baking soda, maple syrup, almond extract and salt. Mix until well blended.
• Add the nuts. (I like to use a combination of sliced almonds and chopped macadamia nuts.).
• Add the chocolate chips.
• Roll the dough into balls and space them out on a buttered cookie sheet. (I prefer to use non-stick cookies sheets.).
• Bake in the oven for 10 minutes, longer if needed.
• Enjoy!