Aceste 5 ingrediente Almond Flour Chocolate Chip cookies are easy, vegan, gluten-free cookies with a delicious chewy texture.
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 fursecuri cu făină de migdale, 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.
Deși întreaga rețetă este chiar mai jos, nu ratați toate sfaturile mele mai jos, inclusiv înlocuirea ingredientelor, sfaturile mele de gătit și fotografii pas cu pas!
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Biscuiți cu ciocolată cu făină de migdale
These 5-ingredient Almond Flour Chocolate Chip cookies are easy, vegan, gluten-free cookies with a delicious chewy texture
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porţii: 12 fursecuri
calorii: 223.4 kcal
Ingrediente
- 2 cupe Faina de migdale - (nota 1)
- ⅓ ceaşcă Sirop de arțar - (nota 2)
- ¼ ceaşcă Ulei de cocos - melted, cooled (note 3)
- ½ linguriță Praf de copt
- ½ ceaşcă Chipsuri de ciocolată neagră fără lactate - (nota 4)
Opțional
- ¼ linguriță Sare
- 1 linguriță Extract de vanilie
Instrucțiuni
- Preîncălziți cuptorul la 180°C (350°F). Acoperiți o tavă de copt cu hârtie de copt și ungeți ușor hârtia cu ulei de cocos. Dați deoparte.
- 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.
- Coaceți fursecurile pe raftul din mijloc al cuptorului timp de 12-15 minute la 180°C (350°F), până când marginile devin aurii.
- 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.
notițe
Notă 1: The recipe works with almond meal.
Notă 2: You can use any liquid sweetener like agave syrup or coconut nectar.
Notă 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.
Notă 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.
Stocare: 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.
Nutriţie
servire: 1fursec | calorii: 223.4kcal | Carbohidrați: 16.8g | Proteină: 4.6g | Gras: 17.2g | Grăsime saturată: 4.1g | Grăsimi polinesaturate: 1.2g | Grasime monosaturata: 2.9g | Grasimi nesaturate: 0.1g | Sodiu: 105.7mg | Potasiu: 24.5mg | Fibră: 2.9g | Zahăr: 11.3g | Vitamina A: 222.8IU | Calciu: 60.4mg | fier: 0.7mg | Magneziu: 2.1mg | Fosfor: 4mg | Zinc: 0.1mg
Why You Will Love These Cookies
- Doar 5 ingrediente
- Fără gluten
- Fără cereale
- Bogată în grăsimi sănătoase
- Easy to make low-carb
Ingrediente și înlocuiri
Acest paragraf vă oferă toate sfaturile mele despre alegerea ingredientelor potrivite. Pentru rețeta completă cu măsurători, derulați până la fișa cu rețete din partea de jos a postării!Accesați rețeta completă
The full recipe measurement are below in the recipe card, but here are some of my tips and tricks if you need ingredients swaps.
- Sirop de arțar 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.
- Ulei de cocos topit – 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.
- Praf de copt—This gives a slightly fluffy texture to the cookie. Make sure you pick a gluten-free baking powder if you need it.
- Sare 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.
- Extract de vanilie is optional; it adds a lovely vanilla flavor to the cookie dough.
- Chips de ciocolată neagră – 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
- Chipsuri de ciocolată albă
- 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.
- Stir all the ingredients together – except the chocolate chips – until the dough is sticky and consistent.
- Fold in chocolate chips and stir to combine evenly. Preheat the oven to 350°F (180°C). Line one baking sheet with parchment paper and lightly oil with oil spray. Set aside.
- 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.
- Use a fork to press the top lightly. My tips: don’t press the cookies too much, the thicker, the chewier they will be!
- 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.
- 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.
- Cool down the cookies on a cooling rack for at least one hour to appreciate all their texture.
Instrucțiuni de depozitare
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.
Mai multe rețete de fursecuri cu făină de migdale
Below I listed more almond flour cookie recipes for you to try:
Could I add protein powder to these for more protein?
Protein powder dry out everything, so if you do, you will have to adjust the recipe.
Absolutely delicious. Loved them.
Mulțumesc!
Love this recipe! So simple to make and they turned out delicious. Thanks!
Mulțumesc!
My first time making almond flour cookies and they came out delicious! Will keep these in mind for my gluten-free friends.
I am so happy to hear that, thanks !
I made these today, I used a med scoop and it made 9 cookies, 9 amazing cookies. This is the best chocolate chip cookie recipe made with almond flour I’ve ever had! And I’ve tried many. I might have to make more tomorrow. I may or may not have almost eaten all of them.
That’s the best comment I have read today, thank YOU!
Great, delicious and simple!! So easy to make!! Recipe Saved!!!
Uimitor1
Can I add an egg to this recipe?
I never bake with eggs so I don’t recommend adding eggs in my recipes. They are written and developed to work egg-free.
These cookies are very good. Can the oil be substituted with a non oil. Possibly applesauce or something else.
Probably, they will be softer if you do but it should work.
We love these cookies! I make them with miyoko vegan butter, date sweetened chocolate chips and today i added in vanilla AND almond extract. So good! I actually crave your cookies! It makes me feel better knowing im splurging and having a healthier cookie than many other options I could be getting into hahha. Thanks for this genius recipe! 😀
Mulțumesc foarte mult pentru acest feedback minunat!
1. could I add hemp hearts to increase the protein? if yes, what quantity ?
2. if I substitute peanut or almond butter for the coconut oil, is it a 1:1 substitution?
mulțumesc
Absolutely, you can add hemp seeds, but don’t add too much or the dough will become crumbly. I would go for 2 tablespoons max 3. Swapping oil for nut-butter will make the cookie texture denser, but same amount should work.