Almond Flour Chocolate Chip Cookies 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.

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 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:

• 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.

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.

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.

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.