Because the almond flour has much more protein than wheat flour, these cookies don’t spread as they bake. Using a small cookie scoop, scoop the dough, and turn out onto your prepared baking sheet.Once it’s nice and foamy, fold it into the dry ingredients until just combined.The mixture will foam up as you whisk it. To your melted butter whisk in 2 teaspoon baking powder, non-dairy milk, and vanilla.In a large bowl, combine almond flour (make sure to lightly spoon it into your measuring cup and don’t pack it down… no need to use too much!), baking soda, cane sugar, and sea salt.Alternatively, you can melt it in a small pot on the stovetop. Use the heat of the melted portion to melt the remaining). You can melt the butter in a small bowl in the microwave for about 20 seconds (give it a swirl if there are any pieces that haven’t melted… this helps to make sure you don’t overheat the butter. Then start by taking your milk out of the fridge and melting your vegan butter.Preheat your oven to 375 degrees F and line a baking sheet with parchment paper or a silicone mat.Grab some tasty sweet almond flour, give this super chewy chocolate chip cookie a try, and let us know in the comments below if it becomes your favourite too! Print If you’re looking for a cookie recipe with wheat flour for now, The Vegan Six also has a Once-A-Week Chocolate Chip Cookie we haven’t tried yet but uses all-purpose flour so give that one a scan! We also use cane sugar which is quite sweet so we cut the amount of sugar down a bit and opt for loading these up with mini chips! We also increase the cooking time slightly to get a nice golden, crispy, exterior and gooey, soft middle! So… melted butter is our swap! It won’t return to a hardened state and it gives these cookies a wonderful richness without the slight coconut flavour. I’ve learned the hard way why room temperature ingredients are a baking basic! But every time I think I’ve waited long enough, only to end up with a clumpy mess of re-hardened coconut oil in my cookie batter, a little steam comes out of my ears. Coconut oil is solid at room temperature and I just don’t have the patience to wait as long as needed to make sure the warm, melted coconut oil has cooled enough to not turn solid again when mixed with cold milk! I’ve developed a pet peeve about using melted coconut oil in recipes that call for milk, like this one. Corey’s recipe produces an unbelievably tasty soft cookie that you’re sure to love too. We absolutely need to credit The Vegan Six for this one! Corey has a delectable soft baked almond flour chocolate chip cookie that sparked this flame in us. And if you don’t have almond flour but have some blanched almonds and you want to make these immediately head to Minimalist Bakers how-to. If you’re new to using almond flour and interested in the nutritional details check out this Healthline article on all its benefits. That’s really the only downside for me! Knowing that almond flour packs these cookies with a great dose of nutrition it’s even harder to not devour them straight out of the oven! They’re hardly even a cookie right… ? So we get roughly a half dozen less with this recipe BUT we save some time, some mess, and get a bunch of extra protein!
*If we made a more traditional chocolate chip cookie recipe it would likely cost us the same $5.30 but for 24 cookies. When put that way, the tastiness and simplicity of this recipe are worth the extra cost. BUT it sure is tasty! And using 2 cups of almond flour, this recipe costs us:ĬAD $5.30 for 16-18 small cookies (roughly $0.30/cookie). I was definitely hesitant to try out almond flour because its price tag is heftier than wheat flour. Its not exactly one bowl, you do need a second smaller bowl to stir up the wet ingredients but still, much easier in my mind! This recipe is:Īlmond flour! All the nutty warm flavour you love from your almonds in soft chewy cookie form!Īlmond flour is made from ground blanched almonds and has a much crumblier texture and sweeter taste than wheat flour. The beauty of this cookie for us is that it requires no mixer! There’s something about pulling out a mixer that just seems a little more time consuming to me than pulling out a bowl, throwing in ingredients, giving it a stir, and having your cookie dough ready for baking. Oh the chocolate chip cookie quest! It’s a road well travelled and it’s led you here! This chewy chocolate chip cookie stole our hearts and we’re pretty confident it will at least give yours a flutter!Īnd It’s Just So Tough To Have Only One! But Is It Complicated To Make?
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