GLUTEN-FREE ALMOND FLOUR CHOCOLATE CHIP COOKIES
Almond flour is the secret ingredient in these crisp and tender chocolate chip cookies. For chewiest cookies, enjoy these warm from the oven. If you prefer them a bit crisp, wait until they've cooled before biting into one (or several). Store any remaining cookies at room temperature - a cookie jar keeps them handy!
Provided by King Arthur Flour
Categories Trusted Brands: Recipes and Tips King Arthur Flour
Time 20m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a baking sheet, or line it with parchment.
- Combine the brown sugar, baking soda, salt, and butter, and mix until smooth.
- Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.
- Stir in the chocolate chips.
- Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here.
- Gently flatten the cookies to about 3/8-inch thick.
- Bake the cookies for 9 to 12 minutes, until golden brown.
- Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 10.6 g, Cholesterol 17.6 mg, Fat 12.4 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 2.8 g, Sodium 107.8 mg, Sugar 7.2 g
GLUTEN-FREE ALMOND COOKIES
My friend loved these gluten-free almond cookies so much, she had to ask for the recipe! Quick and easy, they taste as good as the decadent treats I make using puff pastry and almond paste. Everyone loves these! -Sherri Cox, Lucasville, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, beat almond paste and sugar until crumbly. Beat in egg whites and salt until smooth. Drop by scant tablespoonfuls 1 in. apart onto parchment-lined baking sheets., Bake at 350° for 15-18 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 61 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ALMOND BUTTERSCOTCH COOKIES (GLUTEN FREE)
Make and share this Almond Butterscotch Cookies (Gluten Free) recipe from Food.com.
Provided by sszz907
Categories Bar Cookie
Time 40m
Yield 50 cookies, 50 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Cream the sugar and butter in a large bowl.
- Add the egg and mix well.
- Mix in the almond and soy flours until you have a uniform dough.
- Press the dough onto a cookie sheet until it is about half an inch thick.
- Bake in the preheated oven for 20 minutes.
- Let the cookies cool to room temperature and then cut them into bars with a serrated metal knife.
Nutrition Facts : Calories 46, Fat 1.9, SaturatedFat 1, Cholesterol 7.9, Sodium 14, Carbohydrate 7, Sugar 6.4, Protein 0.8
GLUTEN-FREE BUTTERSCOTCH COOKIES
Yet another yummy recipe that I de-glutened, so our whole family can enjoy. These are especially good as the sandwich of ice cream sandwiches, with either ginger, vanilla or cinnamon ice cream in them.
Provided by gemini jodi
Categories Dessert
Time 32m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Sift together the flour, baking soda, and baking powder & xanthan gum and set aside. Mix together the sugar dredging mixture (last 2 ingredients) in another bowl and set aside.
- Put 10 tablespoons of butter into a skillet over medium heat. Once the butter takes on a tan color (after it foams) and becomes aromatic, take it off of the heat. Add the other two tablespoons of butter and mix it in until it melts.
- Pour brown butter into a large mixing bowl. Add the brown sugar and salt, mix well. Add the egg, egg yolk, and vanilla extract and mix again, scraping down the sides and bottom of the bowl at least once. Add the dry ingredients in three parts. Mix just until the flour is incorporated. The dough will be very thick.
- Take 1/2 tablespoon sized pieces of dough (make sure the pieces of dough are all the same size) and gently roll them into ball shapes. Roll them in the sugar mixture until well-coated. Place on the baking sheet and sprinkle with a little bit of sea salt, if desired (be reserved with the salt as very little goes a long way).
- Bake for 10-12 minutes or until the edges have browned a bit. Do not over-bake. Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely. Serve with cold milk or hot coffee.
- Makes 4 dozen.
Nutrition Facts : Calories 130.8, Fat 6.1, SaturatedFat 3.8, Cholesterol 31.9, Sodium 93.4, Carbohydrate 19, Sugar 18.8, Protein 0.4
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