ALMOND FLOUR CHOCOLATE CHIP COOKIES
@
Raina Tian
- Palm Size
- Chewy & Light
- Medium Sweet
- Fool Proof
Protein
8
G
Carbs
15
G
Fat
10
G
Calories
150
*
10
Cookies / Recipe
30 MIN
of Attention
Ready in
1-2 HR
THINGS YOU NEED
START MAKING!
1. Preheat the oven at 350F(177C).
2. Melt coconut oil in the microwave for 30 seconds (or melt in a bath of hot water).
Measurement Reminder
- coconut oil = 2 tbsp
3. In a bowl, mix together melted coconut oil and coconut sugar, using a whisk until sugar is dissolved.
Measurement Reminder
- coconut sugar = 1/3 cup
- coconut oil (from previous step)
4. In the same bowl, add in egg and vanilla extract. Whisk until mixed in.
Measurement Reminder
- whole egg = 1
- vanilla extract = 1 tsp
5. In another bowl, sift in almond flour, tapioca starch, baking soda and salt using a sift. Use a whisk to combine evenly.
Measurement Reminder
- almond flour = 3/4 cup
- tapioca starch = 1/4 cup
- baking soda = 1 tsp
- kosher salt = 1/4 tsp
6. Transfer dry ingredients into wet. Use a specula or a wooden spoon to mix until combined.
7. Add in chocolate chips. Use a specular to fold until evenly distributed.
Measurement Reminder
- paleo dark chocolate chips = 1/2 cup
8. Line cookie sheet with parchment paper;
9. Use a medium cookie scoop or shape the cookie dough using hands. Each sizes about 1 1/2 tbsp.
10. Place them 3 inches apart on the cookie sheet.
(Optional)
11. Refrigerate the shaped cookie dough for 1 hour before baking if you prefer less spread and taller cookies.
If you like it soft and chewy:
12. Bake for 8 min.
If you like it crispy:
12. Bake for 10 min.
