Almond Chocolate Chip Cookies No Baking Powdersoda Recipes

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:

• 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.

ALMOND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F/180C and place almonds on a small baking sheet. Bake for 10 minutes, until lightly toasted, tossing halfway through. Set almonds aside to cool.
• In a medium-sized bowl whisk together the flour, baking soda, salt, and cornstarch. Set aside.
• In the bowl of an electric mixer combine butter and sugars. Mix on medium for around 3 minutes, until light and fluffy.
• Stir in the egg, vanilla and almond extracts, and almond liqueur making sure to mix until fully combined.
• Gently fold in dry ingredients then stir in the roasted almonds and chocolate chunks or chips.
• Scoop 1.5 tbsp size cookies, place them in an airtight container on a sheet pan covered in plastic wrap and place in the fridge to chill for 2 hours- 24 hours.
• When ready to bake preheat oven to 350F/180C and line a baking sheet with a Silpat liner or parchment paper. Place the cookie balls two inches apart on to the prepared baking sheet. Bake the cookies for 11-13 minutes, until lightly golden brown. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Store at room temperature in an air-tight container.

ALMOND CHOCOLATE COOKIES

Steps:

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

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 CHOCOLATE CHIP COOKIES (NO BAKING POWDER/SODA!)

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.