Perfect Paleo Chocolate Chip Cookies #desserts #cakes #cookies #chocolate #paleo

These paleo chocolate chip treats are thick, chewy and have the ideal surface alongside an inconspicuous nuttiness because of almond flour and almond margarine. On account of Bob's Red Mill for making the present post conceivable!

My paleo and without grain plans have been truly missing starting late. I came up short on my preferred Bob's Red Mill almond flour months prior and I've been so baffled with the brands of almond flour I've been purchasing here in Germany since they are so conflicting. Since I would not like to manage the issue of requesting flour from the US, I thought I'd endure it until December, when I'll be in the US and can get more Bob's Red Mill.

So I got down to business and keeping in mind that each group tasted astonishing, the appearance and thickness was changed each and every time. The main variable? The almond flour. The almond flour I'd been purchasing shifts from brand to mark and even inside a similar brand. They come in small 1-cup sacks here so I experience a heap of them when formula testing. I'd open up one sack and discover some finely ground almond flour, at that point I'd open up another pack from a similar organization, and it was generally coarser with bits of cut almonds. Cut almonds! In my almond flour. That was the straw that broke the camel's back.

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Ingredients :

• 1 cup (100 grams) blanched almond flour
• 1/4 cup (32 grams) coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons (84 grams) coconut oil or butter, room temperature
• 3/4 cup (150 grams) coconut sugar or brown sugar
• 6 tablespoons (98 grams) natural almond butter, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 large egg, room temperature
• 1 1/4 cups (213 grams) semi-sweet chocolate chips, divided

Directions :

1. In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
2. In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat and sugar at medium speed until well combined, about 1 minute. If you use coconut oil, it may not come together easily. If that's the case, use your hands to combine it and then beat another 20 seconds.
3. Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg on low and mix until well incorporated. Then stir in 1 cup (170 grams) chocolate chips. If you used brown sugar, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.
4. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
5. Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. Place 3" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
6. Bake for 11-14 minutes (if using coconut sugar) or 14-17 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
7. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.

Source : bit.ly/33PVclz

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