Almond cookies with chocolate chips
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 184, total fat 13 G., saturated fats 4 G., proteins 4 G., carbohydrates 14 G., fiber 2 G., cholesterol 26 mg, sodium 87 mg, sugar 11 G.
Calories 184, total fat 13 G., saturated fats 4 G., proteins 4 G., carbohydrates 14 G., fiber 2 G., cholesterol 26 mg, sodium 87 mg, sugar 11 G.
These soft, chewy cookies are filled with chocolate chips and topped with sea salt flakes for a wonderful sweet-salty combination. Made entirely with almond flour, these cookies are wheat-free and suitable for anyone on a gluten-free diet.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups almond flour
- 0.5 tsp of soda
- 0.5 tsp fine salt
- 110 g unsalted butter at room temperature
- 3/4 cup light brown sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 tbsp. semi-sweet chocolate granules
- Sea salt flakes for sprinkling
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Recipes with similar ingredients: almond flour, eggs, brown sugar, semi-sweet chocolate, chocolate chips (granules)
Cooking the dish according to the recipe:
- Place 2 baking sheets evenly in the center of the oven and preheat the oven to 175°C. Line 2 baking sheets with parchment paper.
- In a large bowl, combine the almond flour, baking soda, and salt. In another bowl, beat the butter and brown sugar with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs to the butter mixture one at a time, beating after each addition, then add the vanilla. Reduce the speed to low, add the flour mixture, and mix until smooth. Fold in the chocolate chips.
- Place 1 heaping tablespoon of dough on each prepared baking sheet (12 each), spacing 5 cm (2 inches) apart. Using wet hands, roll each piece into a ball, then sprinkle the top of each ball with a little sea salt.
- Bake until golden brown but still soft in the center, 10–12 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack and let cool completely, about 30 minutes.
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