Biskut Cip Coklat Tepung Badam (5 Bahan, Tiada Telur, Tiada Tenusu)

5 bahan ini Almond Flour Chocolate Chip cookies are easy, vegan, gluten-free cookies with a delicious chewy texture.

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You know how much I love creating almond flour recipes, especially cookies! This new cookie recipe is a combination of two of my previous recipes. It’s very similar to my roti pendek tepung badam, except I added some baking powder to make the cookies fluffier and chocolate chips like in my almond flour chocolate cookies. The result is fantastic, a soft, chewy center with crispy edges and bites of chocolate in the middle.

Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Almond Flour Chocolate Chip Cookies

These 5-ingredient Almond Flour Chocolate Chip cookies are easy, vegan, gluten-free cookies with a delicious chewy texture

5 daripada 40 undi

Cetak ULASAN Jimat Diselamatkan!

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Masa persediaan: 10 minit minit

Masa Masak: 12 minit minit

Jumlah masa: 22 minit minit

Kursus: Snek

Masakan: Amerika

Hidangan: 12 cookies

Kalori: 223.4 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

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Ramuan

Peribumi AS - metrik

• ▢ 2 cawan Tepung Badam - (nota 1)
• ▢ ⅓ cawan Sirap maple - (nota 2)
• ▢ ¼ cawan Minyak Kelapa - melted, cooled (note 3)
• ▢ ½ sudu teh Serbuk penaik
• ▢ ½ cawan Cip Coklat Gelap Bebas Tenusu - (nota 4)

Pilihan

• ▢ ¼ sudu teh Garam
• ▢ 1 sudu teh Ekstrak vanila

arahan

• Panaskan ketuhar hingga 350°F (180°C). Alas dulang pembakar biskut dengan kertas parchment dan sapukan sedikit minyak kelapa pada kertas pembakar biskut. Ketepikan.
• In a large mixing bowl, stir almond flour, baking powder, maple syrup, and melted coconut oil. Add vanilla extract, and salt if used.
• Stir with a rubber spatula until the dough form.
• Fold in chocolate chips and stir until well incorporated.
• Divide the dough into 12 balls. The dough is sticky, so you may want to oil your hands to roll the dough balls.
• Place each dough ball onto the prepared baking sheet leaving a thumb space between each cookie and press the top slightly if you want to flatter cookies. These cookies do not spread as they bake it means the shape you give them now is what you get after baking them.
• Bakar biskut di rak tengah ketuhar selama 12-15 minit pada suhu 350°F (180°C) sehingga tepinya berwarna perang keemasan.
• Let them cool them down for 10 minutes on the cookie sheet, then slide a spatula under each cookie and cool down on a wire rack for 1 hour.

Nota

Nota 1: The recipe works with almond meal.

Nota 2: You can use any liquid sweetener like agave syrup or coconut nectar.

Nota 3: Make sure the melted coconut oil is cooled or it will melt the chocolate chips when you stir them in the cookie dough. You can swap coconut oil for melted vegan butter, olive oil, or avocado oil.

Nota 4: Feel free to use any chocolate chips, vegan milk chocolate chips taste very good in these cookies. You can also swap the chocolate chips for chopped nuts like macadamia, pecans, or walnuts.

Pada Suhu Ambien: Store the cookies at room temperature for up to 4 days in an airtight container. You can freeze the cookies in Ziploc bags and thaw at room temperature the day before.

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

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Pemakanan

Berkhidmat: 1cookie | Kalori: 223.4kcal | Karbohidrat: 16.8g | Protein: 4.6g | Lemak: 17.2g | Lemak tepu: 4.1g | Lemak tak jenuh ganda: 1.2g | Lemak tak jenuh tunggal: 2.9g | Lemak trans: 0.1g | Natrium: 105.7mg | Potasium: 24.5mg | Serat: 2.9g | gula: 11.3g | Vitamin A: 222.8IU | Kalsium: 60.4mg | Iron: 0.7mg | magnesium: 2.1mg | Fosforus: 4mg | zink: 0.1mg

Why You Will Love These Cookies

• Just 5 ingredients
• Bebas gluten
• Tanpa bijirin
• Tinggi lemak sihat
• Easy to make low-carb

Bahan dan Pengganti

The full recipe measurement are below in the recipe card, but here are some of my tips and tricks if you need ingredients swaps.

• Sirap maple or any liquid sweetener you love. My expert tip is to use a liquid sweetener you love because the flavor will be very potent in the cookies. I love combining maple and almonds. It goes well together. Some other healthy refined sugar-free sweeteners that work great for these cookies are agave syrup, coconut nectar, or sugar-free fiber syrup for a keto-friendly option.
• Minyak Kelapa Cair – You can also use peanut butter, melted vegan butter, tahini, or almond butter instead. My tip here is to use cooled coconut oil. Make sure you cool the melted coconut oil at room temperature for 10 minutes before adding the dry ingredients. This prevents the chocolate chips from melting when you stir them into the cookie dough
• Ultra-Fine Almond Flour – I use ultra-fine almond flour, also known as blanched almond flour. It doesn’t have the grainy and gritty texture of an almond meal, and it makes almond cookies much tastier and lighter in color. The recipe will work with an almond meal if it’s all you have at home. Learn how to measure alternative flours accurately.
• Serbuk penaik—This gives a slightly fluffy texture to the cookie. Make sure you pick a gluten-free baking powder if you need it.
• Garam is optional. I don’t add any salt in my cookie dough because I prefer to sprinkle sea salt flakes on the baked cookies at the end.
• Ekstrak vanila is optional; it adds a lovely vanilla flavor to the cookie dough.
• Cip Coklat Gelap – You can use large chocolate chips or a combination of chunks and mini chocolate chips to give different textures to the almond cookies.

Add-Ons

You can use this almond flour cookie recipe to create a range of different cookie flavors. You can swap the dark chocolate chips for:

• Half macadamia nuts and half vegan white chocolate chips.
• Cranberries and chocolate chips
• White chocolate chips
• Nuts like chopped pecans or walnuts and dried raisins.
• Oatmeal raisins: use 1/4 cup of rolled oats and 1/4 cup of dried raisins.

Making The Cookie Dough

The recipe comes together in 2 minutes.

3. Now, divide the cookie dough into 12 balls of the same size. Oil your hands, roll into balls, and place each ball onto the prepared baking sheets, leaving a thumb of space between each cookie dough ball.
4. Use a fork to press the top lightly. My tips: don’t press the cookies too much, the thicker, the chewier they will be!

5. Bake the cookies on the center rack of the oven for 12 to 15 minutes at 350°F (180°C) until the sides are golden brown.
6. Depending on the size of the cookies, you may need to bake them longer or less. Adjust timing until the color of the cookies is golden and the cookies are soft in the center but set.
7. Cool down the cookies on a cooling rack for at least one hour to appreciate all their texture.

Arahan Penyimpanan

These almond flour chocolate chip cookies store very well in an airtight box at room temperature for up to 4 days. You can freeze these cookies for up to 3 months in zip-lock bags and thaw them at room temperature the day before eating.

Lebih Banyak Resipi Biskut Tepung Badam

Below I listed more almond flour cookie recipes for you to try:

Resipi Pudina Nipis

Biskut Cap Jari Tepung Badam

Kuki 2-Bahan

Almond Flour Peanut Butter Cookies

Biskut Lemon Tepung Badam