Gluten Free Chocolate Chip Cookies With Almond Flour Food

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.

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.

GLUTEN-FREE CHOCOLATE CHIP COOKIES WITH ALMOND FLOUR

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Combine almond flour, brown sugar, pecans, chocolate chips, baking soda, and salt in a large bowl. Add oil, egg, and vanilla extract; mix with a spoon until a large ball of dough forms.
• Shape dough into 1-inch balls. Space balls 1 inch apart on the prepared baking sheets.
• Bake in the preheated oven until edges are firm and lightly golden, about 11 minutes.

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 FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F. Line a baking tray with parchment paper.
• Combine all ingredients for cookies (except chocolate chips) in a food processor or by hand until smooth. Add chocolate chunks and scoop onto baking tray using a small ice-cream scoop (makes 10 cookies).
• Bake cookies on 350F for 15-20 minutes until golden on the edges. Cool and allow cookies to set after cooking. Optional: top with sprinkle of sea salt flakes and serve.

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.

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.

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!