SOFT-BAKED ALMOND FLOUR CHOCOLATE CHIP COOKIES
These bendy melt-in-your-mouth gems are an incredible gluten-free, dairy-free, and low-carb alternative to traditional chocolate chip cookies.
Provided by Kare for Kitchen Treaty
Categories Dessert
Time 19m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 cookie, Calories 101 kcal, Sugar 7 g, Sodium 55 mg, Fat 6 g, SaturatedFat 2 g, Carbohydrate 9 g, Fiber 2 g, Protein 2 g, Cholesterol 12 mg
ALMOND FLOUR CHOCOLATE CHIP COOKIES
These amazing Almond Flour Chocolate Chip Cookies are deliciously soft with melted chocolate chips. They are also gluten-free and so easy to make!
Provided by Dina
Categories Dessert
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 213 kcal, Carbohydrate 15 g, Protein 4 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 78 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
ALMOND CHOCOLATE CHIP COOKIES (NO BAKING POWDER/SODA!)
I made this cookies with oil instead of butter, and also without baking soda/powder. So it's dairy-free and additive-free. My kids love this, and it's a bit healthier.
Provided by Nita K
Categories Nuts
Time 25m
Yield 24 small cookies
Number Of Ingredients 7
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.
Nutrition Facts : Calories 89.5, Fat 5.1, SaturatedFat 1.2, Cholesterol 7.8, Sodium 29, Carbohydrate 10.7, Fiber 0.9, Sugar 6.4, Protein 1.4
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