Recently I tried to adjust my favorite coconut oil, chocolate chip cookie recipe and substitute almond flour for white flour. The problem was the cookies spread out way too much and were like crepes. I added more almond flour and the second batch was better but still way too thin. They tasted good though, so I know if I keep experimenting, I will come up with the solution.
In my search, I did find it would be best to chill the dough and I will try that next time. In the meantime, I tried another recipe for Almond Flour Chocolate Chip Cookies and this one used baking soda instead of baking powder like mine and I decided to try it and chill the dough. The cookies did not spread out but they did not take like a chocolate chip cookie like my first recipe. The taste and texture is more like a macaroon. They are very good, but I cannot believe there is such a huge difference in taste and texture. This recipe almost tastes like flaked coconut was added. Like I said, it is very good, just not what I would call a chocolate chip cookie. I would refer to it as a chocolate chip macaroon cookie, lol. Anyway, lets take a look at how we make these and I will update with the other recipe and post pics of the first go round on that as well.
For my almond flour, I used the Morning Pep brand that is available on Amazon. It is made from 100% all-natural Certified Gluten-Free by GFCO blanched almonds. The flour is ground very fine so it gives baked goods and sweets a rich flavor and moist texture, contains no preservatives or additives. Morning Pep Almond Meal Flour is a great source of dietary fiber, Vitamin E, protein, iron, magnesium and calcium. Morning Pep Almond Flour is considered pasteurized by the USDA and The Almond Board of California.
Almond Meal Flour Chocolate Chip Cookies (More Like A Macaroon In Consistency)
- 1/2 cup butter, softened
- 1/4 cup coconut oil, softened
- 3/4 Cup Brown Sugar
- 2 Teaspoons Pure Vanilla Extract
- 2 Large Eggs
- 1/2 Teaspoon of Baking Soda
- 1/2 Teaspoon Fine Grind Sea Salt
- 3-3-3/4 Cups of Almond Flour (dough was too soft with 3 cups so I added about 3/4 cup more)
- 1-1/4 Cups of Semi-Sweet Chocolate Chips
- 2/3 Cup Toasted Walnuts (Optional)
Preheat oven to 350 degrees F. Use a silicone baking mat or line your cookie sheet with parchment paper.
In your mixer bowl cream the butter, extra virgin coconut oil and brown sugar. Next, add the vanilla and eggs and mix until blended.
Add baking soda and sea salt. Add the almond flour one cup at time, beat well after each addition. I felt the dough was too soft after adding 3 cups of flour and gradually added more, I would say about 3/4 cup more. Dough was still soft but not as soft as before.
Add the chocolate chips and mix until incorporated in the dough, if you are adding the nuts, add them now and mix.
Chill the dough for at least an hour. Scoop with a small cookie scoop onto the lined cookie sheet and bake immediately for 11-12 minutes or until golden brown around the edges. Let cook and remove to baking rack to cool thoroughly. Yield about 3 dozen with the additional flour.
See our video below of the process: