Amazing Almond Flour Chocolate Chip Cookies

If you’re familiar with The Dessert Angel’s desserts, you’ll know that almond flour is one of my go-to flours when baking. It is really easy to work with, tastes great, and gives baked goods a nice texture. I use it to replace white flour or all-purpose flour to make desserts more nutritious and grain-free.

This is why I decided to share with you the perfect recipe using almond flour – it’s the ol’ chocolate chip cookie recipe. This one is sure to please your kids and your guests.

It works with restricted diets too – it’s grain-free and also vegan (if you sub the honey with another sweetener like maple syrup)!

Don’t forget: The secret to successful baking with almond flour is the grind – fine ground blanched almond flour being the BEST.

Ingredients

  • 2 cups almond flour (fine ground blanched almonds are the BEST)
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/3 cup coconut oil, liquefied
  • 1/4 cup honey
  • 1 tbsp pure vanilla extract
  • 1 tbsp canned full fat coconut milk
  • 1/4 cup dark chocolate chips (use vegan kind if need to)

 

Directions

1. Preheat oven to 350F
2. In a large bowl, combine the first three ingredients
3. In another bowl, combine the wet ingredients and mix well
4. Add the wet ingredients to the dry ingredients bowl, mixing until just combined; Stir in chocolate chips
5. Line your cookie sheet with parchment paper
6. Using a tablespoon, scoop out a spoonful of the cookie dough and tap it out of the spoon
7. Form the dough into a smooth, lightly packed ball
8. Place the dough ball on the cookie sheet, then using your fingers, gently press down to flatten; repeat for each cookie
9. Bake for about 11-12 minutes, keeping an eye on them from 9 mins onwards so they don’t brown too muchnutr
10. Remove from oven when they are lightly browned on bottoms, and let cool for at least 5 minutes.
11. Hide from family members and enjoy this first batch yourself; make them another batch after you’re satisfied!

When it comes to baking with almond flour, I always receive the following question: “Can I use almond flour to substitute for other flours? What ratio?

Here’s my answer for you:


The Dessert AngelI would not recommend substituting almond flour for grain-based flour in a 1:1 ratio. This is because almond flour absorbs liquid differently than most other flours and you’ll likely get a soggy baked good if you do a straight substitution.

When testing recipes out, I have had great success with substituting some white/all-purpose flour with almond flour. It really depends on how much flour the recipe calls for and it’s hard to say exactly what ratio, but I’ve had success substituting up to ½ of all-purpose flour or white flour with almond flour before (in a 1:1 ratio). The other 1/2 you can try using whole wheat or gluten-free flour if you want to stay away from all-purpose/white flour.

 

Enjoy!

Helen

P.S. If you like the idea of tasty treats made from natural ingredients that are actually GOOD for you, then continue to the next page for even MORE healthy desserts that help you stay lean and healthy.


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