Not exact matches
To be totally honest, I'm glad you made these purely with coconut
flour too because I don't have any
almond flour and ginger
cookies are some of the Hubby's absolute favorites.
Making
cookie dough with
almond flour does mean that it will taste a bit like, well,
almonds.
With good protein and healthy fat, the boys don't get cranky from sudden drops in blood sugar when they're eating
almond flour cookies.
To be honest, I don't know what other
flours would work with this - I
did just post some 3 ingredient banana bread
cookies using
almond meal which taste great and are just as easy as this
Now, I
did swap out
almond flour for the quinoa (quinoa tastes bitter to me after it sits and I wanted to be able to enjoy these
cookies for a while), but that has never caused me problems before.
BTW, I've
done this
cookie using all
almond flour and it's good, but the coconut
flour helps to with moisture content and crispness without adding any coconut flavor.
In this recipe, I mixed the peanut
flour with some
almond flour / ground
almonds as I didn't want an overpowering taste and also didn't want the
cookies to be too dark.
I was craving my Oatmeal Chocolate Chip
Cookies, but didn't have any
almond flour on hand.
Place the
almond pulp in a separate bowl (This can be used as
almond flour / meal to make all sorts of yummy cakes and
cookies, recipes will follow; don't throw away).
Note that I tested this recipe with 3/4 cup
almond flour and it didn't work: the
cookies flattened out completely in the oven.
Hi Donna, unfortunately some brands of
almond flour don't work in my recipes resulting in a flat
cookie (Bob's Red Mill is one of the brands that doesn't work).
One of the great things about
almond flour is that it doesn't dry out like other
flours so these
cookies should still taste fresh up to a week later.
I especially love this crust, the original recipe called for a package of crushed gingersnap
cookies (made like a graham cracker crust) so I've just used all the gingersnap
cookie spices in the
almond flour crust... you could
do that with any gluten or grain free crust recipe!
I
did notice on your chip
cookie video that I use the same measuring cups as I
do (I'm no fussy cook either) But it could very well have to
do with that I buy Dutch
almond flour.
Though I have not had the chance to get through all the recipes yet, I
did get a chance to make my new favorite
cookies, the Vanilla Almond Cacao Cookies, made with wholesome almond flour, almond butter, and rich vanilla
cookies, the Vanilla
Almond Cacao Cookies, made with wholesome almond flour, almond butter, and rich vanilla p
Almond Cacao
Cookies, made with wholesome almond flour, almond butter, and rich vanilla
Cookies, made with wholesome
almond flour, almond butter, and rich vanilla p
almond flour,
almond butter, and rich vanilla p
almond butter, and rich vanilla powder.
Made with
almond flour, coconut oil and maple syrup, this gluten - free, paleo and vegan recipe brings together everything you love about homemade chocolate chip
cookies and leaves behind everything you don't.
Hi JoCarole, here's a link to my Pumpkin Chocolate Chip
Cookies for you, they
do not use any
almond flour:
The
almond meal from Trader Joe's is more coarse than
flour but it
does work for breading fish or chicken and I
did bake some
cookies with it too.
If you
do make these
Almond Flour Cherry Chocolate Chip
Cookies make sure to tag me on Instagram using the hashtag #ConvenientlyHealthyxTWF.
I didn't try
almond flour in these
cookies, so I'm not sure how it would change the texture.
I also tried reducing the
almond flour by a half cup to reduce the dry ingredients and used dry xylitol, this was not so great as the
cookies came out too crumbly, but it
did work.
The bean
flour didn't add any noticeable taste to the
cookies, and probably made them less crumbly than all
almond flour might be.
I added a tiny bit of
almond extract (as I always
do to chocolate chip
cookies), as well as a little bit of coconut
flour because I ran out of
almond meal.