Tuesday, August 7, 2012

Double Chocolate Almond Flour Cookies




Double Chocolate Almond Flour Cookies
I thought I'd buy some Trader Joe's Just Almond Meal to make some almond flour chocolate chip cookies. TJ's uses whole almonds, whereas Bob's Red Mill and Whole Foods Brand use blanched almonds. The whole almond produces, as one would expect, a bit of a grainer texture, but I'm sure it also adds some valuable fiber. At least that's what I'm telling myself. I decided to try making these cookies chocolate chocolate chip, just to see what would happen, and because I love chocolate cookies.
I am pleasantly surprised by the moistness of these cookies. The usual chocolate chip version turn crisp, but these turned soft. I'm not sure if it's because it's a hot & humid August day, and I left them on the pan for a few hours, or if it's because I used half brown sugar, or if they'll just always turn out like this. I'll update the post next time I try it. What I ended up with, though, has a nice cakey brownie texture, and I really like it. These cookies are barely sweet, so if you're a person who prefers very sweet cookies, you might want to add another quarter cup of sugar. I'm comfortable with less sweet, so I like these just the way they are.
*For a coconutty twist on this cookie, click here.

Double Chocolate Almond Flour Chocolate Cookies
   --adapted from The Wannabe Chef who adapted recipe from The Food Lovers' Primal Palate

Ingredients:
  • 1/2 cup butter, room temperature
  • 1/4 cup white sugar*
  • 1/4 cup light brown sugar*
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 1/2 cups almond flour (I used Trader Joe's Just Almond Meal today, but I also use Bob's Red Mill Almond Meal/Flour sometimes)
  • 1/2 cup cocoa powder
  • 3/4 cup chocolate chips, or 12 Dove Dark Chocolate Promises, finely chopped
Instructions:
Preheat oven to 375 degrees Fahrenheit.
Sift cocoa powder into a medium bowl. Stir in almond flour using a wire whisk.
Cream butter and sugar until very light, about 2-3 minutes.  Add egg and vanilla and beat until incorporated.  Add salt and baking soda and beat until incorporated.  Mix in cocoa and almond flour mixture.  Stir in chocolate chips.
Scoop about two tablespoon mounds onto a parchment-lined cookie sheet (or use a medium sized cookie scoop), placing about an inch and a half apart.  Gently smoosh dough to make almost 1/2-inch thick disks.  
Bake at 375 degrees for 8-10 minutes, or until puffed and cracked.
Allow to cool on cookie sheet for about 5 minutes before moving to a cooling rack to finish cooling.
Makes about 28 cookies.
*Remember, if you like your cookies pretty sweet, add another 1/4 cup sugar--brown or white, your choice.


21 comments:

  1. I noticed you said these were more tender then the similar just chocolate chip cookie......I don't know what recipe it was but the addition of cocoa powder in these cookies would lighten the almond four.....its similar to adding corn starch and would make a lighter cookie.....just thought I would share :)

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    1. Hmmm...interesting. That makes complete sense. Thanks!

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  2. Hi, I recently found I have go 100% grain free and these sound very tasty. What is the nutritional info per serving?

    Thanks in advance.

    Loretta

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    1. Sorry, I don't have the nutritional information per serving. I'm not quite that advanced here on this blog. I'll have to see how hard it is to figure that out... I'll get back to you on that.

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  3. I made these, i liked the soft chewy texture of these cookies. Next time I will increase the sugar as i did not find them very sweet. thanks!

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  4. Just made these...they were really, really good! We used a high quality milk chocolate chip and they were sweet enough for us. Thanks for the great recipe!

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    1. Well, thanks for letting me know you enjoyed them. I love hearing that. :)

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  5. My daughters and I just baked these with one change.We added walnuts instead of chocolate chocolate chips. They are delicious. We'll be baking these again and again!Thank you for sharing!

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    1. Walnuts are a great change. I'm glad you like these! :)

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  6. Thank you so much for posting this. I am new to baking with gf. I forgot to ad the chocolate chips when I mixed the cookies so I put them on top before I baked them. These taste is fantastic!

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  7. These are fantastic! Thank you for sharing this. I am new to baking gf and these cookies are so yummy. And that is after I put the cookies on the baking sheet, realized that I forgot the chocolate chips and put the chips o top. I don't think my family will even notice. Btw I took your suggesting on a little extra sugar since my family members each have a sweet tooth.

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    1. I'm so glad you liked these. Be sure to visit Gluten Free on a Shoestring if you're new to gf baking. She has a ton of great recipes. :)

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  8. Wanted to leave a comment based on using other "sugars". I just made these. Nice texture and cocoa flavor. Because I am pre-diabetic I used Xylitol for the white sugar and coconut sugar for the brown sugar. I may have baked them a little too long becase they are kinda dry. I didn't add any cocoa chips. I need a sweeter flavor too so will add more Xylitol next time. I plan to try them again. This was my first time to bake with non-sugar ingredients.

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    1. I used stevia and coconut palm sugar instead of regular sugars too. They turned out great!

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    1. This comment has been removed by the author.

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  10. These have quickly become a family favorite. Thanks for sharing it!

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  11. I just made these and they are fabulous! Melt in your mouth good and not overly sweet ... perfection. One problem - they are addictive. I was wondering what to do with my almond flour ...it will go quickly now.

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  12. P.S. I used the light brown sugar as directed and then 1/4 c of coconut palm sugar.

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    1. Interesting. I've been curious about coconut palm sugar, but have not tried it yet. I'm glad you enjoyed the cookies. :) I should make myself a batch soon.

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