ALMOND FLOUR CHOCOLATE CHIP COOKIES RECIPE
Best
cookies, soft and chewy chocolate chip cookies made undetectably gluten and
grain free.
Prep
Time : 15 mins
Cook
Time : 10 mins
Total
Time : 25 mins
Servings : 28 cookies
INGREDIENTS
·
2/3
cup | 150 g butter, salted or unsalted, softened to room temperature
·
3/4
cup | 165 g brown sugar
·
1/4
cup | 50 g white sugar
·
1
egg
·
2
teaspoons | 10 ml vanilla extract
·
2
3/4 cups | 265 g almond flour
·
1/2
teaspoon baking soda
·
1/2
teaspoon salt
·
3/4
cup |1 25 g chocolate chips
INSTRUCTIONS
1.
Preheat
oven to 350°F/177°C. Line a couple of large cookie sheets with baking paper.
Set aside.
2. Cream
together the butter and sugars in a large mixing bowl with an electric or stand
mixer. Mix in the egg and vanilla. Stop and scrape down the sides of the bowl
as needed.
3.
In
another small bowl whisk together the almond flour, baking soda and salt until
combine. Add the dry ingredients to the sugar mixture and mix in on a low speed
until a dough forms. Stir in the chocolate chips with a spoon or rubber
spatula.
4.
Scoop
out heaping tablespoons of dough and roll into balls. Place on the prepared
baking sheets about 2 inches apart leaving room for spreading.
5.
Bake
for 10-11 minutes until the edges have goldened slightly. At the 10 minute mark
the cookies will still look a little under baked but will continue bake as they
cool on the cookie sheet. If you prefer chewier cookies 10 minutes should be
enough. If you want crispier edges bake 11 minutes
6.
Allow
the cookies to cool for a couple of minutes on the tray before moving them to a
wire cooling rack. The cookies will come out of the oven puffed up but deflate
as the cool.
7.
Enjoy!
NOTES
·
You
can speed up the butter softening but warming it in the microwave for about 10
seconds.
· To
freeze the dough: roll cookie dough into balls and place in the refrigerator
for an hour or so. Once the balls have chilled and hardened place in a ziplock
bag and store in the freezer for up to 3 months. When you're ready for cookies
simply bake from frozen - just add an extra 2-3 minutes to the overall bake
time. You may also want to write down the date frozen as well as the bake
temperature and time.
· To
freeze baked cookies: Once fully cooled place the cookies on a baking sheet you
can fit in the freezer. Place in the freezer until solid and then transfer the
cookies to a bag or Tupperware container - place a small sheet of baking
parchment in between each cookie to prevent cookies from freezing together.
Cookies will keep up to 3 months in the freezer. You can enjoy frozen cookies
straight out of the freezer or allow them to thaw in the fridge overnight.
·
If
you wanted to make these with all coconut sugar your cookies will be more
crispy and less chewy but it will still work. I prefer using a blend of brown
and white sugar for the soft/chewy texture but you can swap those out of you'd
prefer!
· You
can use almond meal instead of almond flour
· You
can use a granulated sugar substitute like monk fruit sugar or erythritol (I've
used swerve & monk fruit) in place of the white and brown sugar here for a
low carb twist. The cookies won't spread as much though so make sure you
flatten them out before baking.
NUTRITION
Amount Per
Serving:Calories: 151 Saturated Fat: 3g Cholesterol: 18mg Sodium: 65mg
Carbohydrates: 13g Fiber: 1g Sugar: 10g Protein: 2g
Recipe
from asaucykitchen.com
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