Tuesday, August 13, 2013

Almond Flour Double Chocolate Chip Cookies Recipe
















Every kid wants a cookie in his lunchbox – and let’s face it, so do most of us adults too! That’s why, I enjoy creating healthier treats that taste great without compromising good nutrition.

With back-to-school just around the corner, I thought it would be a great time to share this new-found favorite with you and your kids. These oh-so-chocolately cookies can be frozen and placed directly into your child’s lunchbox for a super quick and easy lunchbox treat that keeps both of you smiling!

 For more delicious lunchbox favorites, be sure to check out Back-to-School Lunchbox Ideas & Healthy Snacks.

Blessings, Kelly @ The Nourishing Home


Double Chocolate Chip Cookies (GF)
Yield: 1 1/2 dozen cookies

Ingredients:
1/4 cup Butter, softened
2 Tbsp Coconut Oil
1/2 cup Rapadura (or Coconut Sugar)
1/4 cup Unsweetened Cocoa Powder
1 tsp pure Vanilla Extract
1 large Egg
1/4 tsp Baking Soda
1/4 scant tsp Sea Salt
3/4 cup Dark Chocolate Chips (65% cacao or higher)
1/2 cup Crispy Walnut Pieces (optional)

Directions:
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. 2. Using an electric mixer, mix together the butter, coconut oil and rapadura in a large bowl until very creamy (like frosting).
3. Next, add the cocoa powder, vanilla and egg, mixing until well incorporated.
4. Mix in the baking soda and salt. Then, slowly mix in the blanched almond flour, 1/2 cup at a time, until well blended.
5. Using a spoon, fold in the chocolate chips and walnuts, if using.
6. Drop dough by rounded tablespoonfuls about three-inches apart on the parchment paper-lined baking sheet. (For thinner, flatter cookies, use your fingers or palm of your hand to flatten the dough balls just a bit.)
7. Bake approximately 9-10 minutes. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack to finish cooling.


Time-Saving Tip: For quick, healthy lunchbox treats, freeze the cookies right on the baking sheet and then transfer frozen cookies to an airtight container. Then you can easily take out what you need and place directly into your child’s lunchbox – no need to thaw.

9 comments:

Tara H Heath said...

These look delicious! If I don't need GF do I use the same amount of regular flour?

Cookin' Cousins said...

Hi Tara!

Great question. Almond Flour is not a complete substitute for regular flour in a recipe. What may work for regular flour in a recipe won't necessarily work for almond flour, and vise versa. This recipe probably wouldn't work if you substituted regular flour in place of Almond Flour.

Andrea Bonacker said...

Hi Kelly,

I tried these yesterday with the ingredients I had at home in the UK.

In my version I used the same measurements but replaced the almond flour with ground almonds, used glucose powder instead of the Rapadura, used chopped hazelnuts instead of walnuts and left out the chocolate chips coz I didn't have any.....and it all worked a treat :-).....although you'd have to call them chocolate almond hazelnut biscuits ;-).....thanks for the inspiration Kelly

Kelly TheNourishingHome said...

Hi, Andrea! Thanks so much for sharing. I'm so glad to hear your versions turned out so well! Appreciate you taking the time to leave a kind note! Lots of blessings, Kelly

Katie @SimpleFoody said...

We made these tonight and YUM! I couldn't wait and had to taste the cookie dough. I did half chocolate chip, and half white chocolate chips. Great recipe.

Kelly TheNourishingHome said...

Thanks for sharing, Katie! So glad you and your family enjoyed these too! Blessings, Kelly

Meagan said...

Cookies with not losta sugar! = score! Thanks for sharing

melanie shepard said...

Why do you use butter AND oil?? can I just use coconut oil?

faye hale said...

I have made these cookies 3 different times and they are delis
Thanks for the recipe.