Soft Baked Almond Flour Chocolate Chip Cookies Recipes

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GLAZED SOFT-BAKED ALMOND FLOUR LEMON COOKIES



Glazed Soft-Baked Almond Flour Lemon Cookies image

These gluten-free and dairy-free lemon cookies are moist, light, and soft. Melt-in-your-mouth lemony goodness - and ridiculously easy, too!

Provided by Kare for Kitchen Treaty

Number Of Ingredients 11

1/4 cup coconut oil (melted)
1/2 cup granulated sugar
2 tablespoons lemon zest from one large organic lemon (you'll juice the lemon for the glaze)
2 large eggs
2 teaspoons lemon extract
3 cups blanched almond flour**
1/2 teaspoon baking soda
1/4 teaspoon fine-grain sea salt
Glaze
1 1/2 cups powdered sugar
3-4 tablespoons lemon juice (from the zested lemon)

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
  • If your coconut oil is still solid, measure out the 1/4 cup and add to a small saucepan set over low heat. Keep over heat just until melted - don't let it get too hot, or it'll cook the eggs! Set aside.
  • In a medium bowl, stir together the sugar and lemon zest. Add the coconut oil. Stir in the eggs and the lemon extract and mix until well-combined.
  • Add the almond flour, baking soda, and salt. Stir well until combined.
  • Scoop cookies out by tablespoonfuls onto the cookie sheet, spacing about two inches apart. I use this cookie scoop (affiliate link) and it's one of my favorite kitchen tools!
  • Press the dough with two fingers to flatten a bit. If the dough sticks to your fingers, wet your fingers with a little warm water.
  • Bake until set, puffy, and just lightly golden around the edges, 8-10 minutes.
  • Remove from oven and let cool on the cookie sheet for about 5 minutes. Transfer to a wire rack to cool completely.
  • Once cooled, mix together the glaze. In a small bowl, add the powdered sugar. Add 3 tablespoons lemon juice and stir with a fork until smooth. The glaze should be thick enough to cling to the top of the cookies but not so thin that it will drip off the edges. If too thick, add more lemon juice a teaspoon at a time. If too thin, add more powdered sugar 1/4 cup at a time.
  • Dip the cookies upside down in the glaze, covering the top of the cookie. Set the cookie back down on the wire rack and let sit until the glaze hardens, about 1 hour.
  • Store cookies at room temperature in a sealed container. Cookies keep for about 4 days.

ALMOND FLOUR CHOCOLATE CHIP COOKIES



Almond Flour Chocolate Chip Cookies image

These soft, chewy cookies are studded with little morsels of chocolatey heaven. They are also completely gluten-free and grain-free thanks to the almond flour.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 24 cookies

Number Of Ingredients 9

3 cups almond flour (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 cup semi-sweet chocolate chips
Flaky sea salt, for topping

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.

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