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How to Cook Yummy Almond Meal Cookies

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Almond Meal Cookies You see, once you realize you can bake a cookie that: Fulfills all of the obvious cookie requirements: lightly crisp at the edges, near-molten in the middle, nuanced with different. Almond flour is the secret ingredient in these crisp and tender chocolate chip cookies. For chewiest cookies, enjoy these warm from the oven. You can have Almond Meal Cookies using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Almond Meal Cookies

  1. It's 1 1/4 cup of almond meal I used 100g meal & 34g almond flour.
  2. You need 30 grams of cocoa nibs.
  3. Prepare 40 grams of unsweetened dessicated coconut.
  4. It's 1/2 tsp of baking powder.
  5. You need 1/4 tsp of salt I used sea salt.
  6. You need 50 grams of brown sugar I used diabetic sukrin gold.
  7. It's 1 of egg.
  8. You need 30 grams of coconut oil melted.
  9. Prepare 1/2 tsp of vanilla extract.

If you prefer them a bit crisp, wait until they've cooled before biting into one (or several). Almond flour lends itself well to cookies, treats and baked goods that are best when fluffy. I would recommend doing half and half but if you want to try using all almond flour, that should work. If you try it out, let me.

Almond Meal Cookies step by step

  1. In a large mixing bowl add almond meal (use from almond milk recipe if you made it) & flour if mixing, cocoa nibs, coconut, baking powder, sugar & salt and mix well..
  2. Whisk egg until creamy and doubled in size,, then whisk in coconut oil and vanilla extract.
  3. Add to dry ingredients and mix well until all the dry is coated..
  4. Chill for 30 minutes or overnight, I did 30 minutes then preheat oven to 375°F 190° farenheight.
  5. Put greaseproof paper on a baking tray, divide mixture into 20 balls then press down on greaseproof paper giving 1" apart or if using moulds pat in small moulds and bake 10 minutes till firm take out oven, leave oven on, let cool completely then turn out and put on greaseproof paper on baking tray on other side for 5 minutes. Completely cool before taking out moulds. You can omit the nibs if you like like I did with moulds and I used 32g own made canderal brown sugar...
  6. Place in centre of oven for 7-10 minutes until edges turn brown. Mine took 9 minutes.
  7. Leave to cool on tray then transfer to cooling rack, be careful these are soft biscuits not hard n crunchy.
  8. Enjoy....

Next time I plan to use honey instead of brown sugar and double the recipe as it gets over fast. Tip: I strongly recommend weighing the almond flour for best results. If using cups to measure, be sure to very lightly spoon the almond flour when measuring (do not scoop up the flour. The BEST ever almond flour chocolate chip cookies, paleo and gluten-free. Perfectly soft and chewy on the inside, and crisp on the edges.

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