Chewy Chocolate Almond Cookies Recipes

CHEWY CHOCOLATE CHIP ALMOND BUTTER COOKIES

Steps:

• First, preheat oven to 350F.
• Mix wet ingredients: In a large bowl, mix together melted butter, almond butter, coconut sugar, cinnamon, egg, and vanilla until smooth.
• Add dry ingredients: Then fold in almond flour, baking soda, and chocolate chips with wet ingredients.
• Scoop dough balls: Line a baking sheet with parchment paper. Use a mini cookie scoop or tablespoon to measure dough and form with hands 1 1/2-inch dough balls. Arrange on baking sheet 3 inches apart. Tip: if cookie dough is more firm you can use the palm of your hand to lightly press dough balls down to help them spread. If the dough is very soft, they will naturally spread on their own. This will depend on the type of almond butter you use.
• Bake: Bake cookies for 9 minutes. Remove from oven and let cool for several minutes before enjoying.

ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk the almond flour, baking soda and salt together in a large bowl. Beat the butter and brown sugar in another bowl with an electric 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 to incorporate, then beat in the vanilla. Reduce the speed to low, add the flour mixture and beat until just incorporated. Fold in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet, spacing them 2 inches apart. Roll each into a ball with slightly wet hands, then sprinkle the top of each ball with some sea salt. Bake until the cookies are golden but still soft in the center, 10 to 12 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, about 30 minutes.

CHEWY CHOCOLATE ALMOND COOKIES

Steps:

• 1. Preheat oven to 325 degrees
• 2. Melt chocolate in double boiler or microwave
• 3. Stir softened butter into chocolate
• 4. Beat eggs and add sugar
• 5. Continue beating until egg mixture is light
• 6. Gently stir egg mixture into chocolate mixture
• 7. Add ground almonds, combining very well, but gently
• 8. Cover and refrigerate overnight
• 9. Form into 1 in. balls and roll in bowl of granulated sugar.
• 10. Place on lined cookie sheet
• 11. Bake for 8-10 min. or until set

ALMOND-COCONUT CHEWY CHOCOLATE COOKIES

Steps:

• In a medium bowl, whisk together flour, cocoa, and salt.
• In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined. Fold in chocolate and almonds. Shape dough into a 1-inch-thick disk, tightly wrap in plastic, and refrigerate at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Place coconut in a shallow dish. Scoop 2 tablespoons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but still slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.