Almond Chocolate Chip Cookies Recipes

Steps:

• 1.Preheat Oven 325F degrees.
• 2. Combine Almond Flour, Flax Seed,baking soda, sea salt and mix well.
• 3. In separate bowl, combine coconut oil, vanilla, honey and egg mix well.
• 4. Add wet mixture to dry mixture and mix well until a uniform batter is achieved, then stir in chocolate chips.
• 5. Using a tablespoon drop onto cookie or baking stone.
• 6. Bake on 325F for 15 - 20 minutes or until edges are golden brown.
• 7. Allow cookies to cool on pan for a 5 minutes, then place on wax paper.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and almonds. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 9-11 minutes or until edges are firm. Remove to wire racks to cool.

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.

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
• Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
• Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

Steps:

• Preheat oven to 350 and grease 1 cookie sheet.
• Stir together almond meal, sugar and baking soda in a large bowl.
• Add beaten egg, chocolate chips and vanilla extract and mix until well combined.
• Place dough balls one inch apart on cookie sheet . You should be able to fit all 15 on the single cookie sheet.
• Bake until puffed and golden, about 10 minutes.
• Cool cookies on baking sheet about 2 minutes and then transfer to paper towels or rack to cool.
• Note: I personally avoid artificial sweeteners, so I don't know how they would taste made with splenda.

Steps:

• Preheat oven to 350°C.
• Mix butter, eggs, sugar & vanilla.
• Mix together flour, salt, baking soda, baking powder in a separate bowl.
• Combine wet and dry ingredients.
• Stir in chocolate chips and almonds.
• Drop golf ball sized dough onto ungreased cookie sheet.
• Bake 10 -12 minutes until just edges are light brown.
• They may not look done, but the hot sugar will bake them more as they cool.

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a baking sheet, or line it with parchment.
• Combine the brown sugar, baking soda, salt, and butter, and mix until smooth.
• Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.
• Stir in the chocolate chips.
• Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here.
• Gently flatten the cookies to about 3/8-inch thick.
• Bake the cookies for 9 to 12 minutes, until golden brown.
• Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely.

Steps:

• In a mixing bowl, beat the butter, sugars, cocoa and extracts until creamy.
• Add eggs, one at a time, beating well after each addition.
• Combine the flour and baking soda; gradually add to sugar mixture.
• Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 375° for 7-9 minutes or until edges are firm.
• Remove to wire racks to cool.

Steps:

• Preheat the oven to 350 degrees.
• Line 2 baking sheets with parchment paper.
• In a large bowl, using an electric mixer on medium speed, beat the butter and sugar and brown sugar until creamy.
• Add the eggs and vanilla and beat until smooth.
• In another bowl, stir together the flour, baking soda, and salt.
• Add the dry ingredients to the butter mixture and beat on low speed until smooth.
• Stir in the oats, chocolate chips, and almonds.
• Drop rounded tablespoonfuls of the dough onto the prepared sheets, spacing them about 1 ½ inches apart.
• Bake until the cookies are golden brown, 10-12 minutes.
• Transfer the cookies to wire racks and let cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Combine almond flour, brown sugar, pecans, chocolate chips, baking soda, and salt in a large bowl. Add oil, egg, and vanilla extract; mix with a spoon until a large ball of dough forms.
• Shape dough into 1-inch balls. Space balls 1 inch apart on the prepared baking sheets.
• Bake in the preheated oven until edges are firm and lightly golden, about 11 minutes.