Introduction: Prepare to indulge in the ultimate chocolate chip cookie experience with our Irresistible Almond Flour Chocolate Chip Cookies. Crafted with care and precision, these cookies boast a texture and flavor that rival the classic Toll House cookies. Made with wholesome almond flour and sweetened with Swerve granulated and brown sugar, these cookies are a delightful treat for any occasion. Whether enjoyed with a glass of milk or savored on their own, these cookies are sure to become a favorite in your household.
Ingredients: Gather your ingredients to embark on a journey of sweetness and delight:
- 2 cups almond flour
- 1/4 cup granulated Swerve
- 1/4 cup brown sugar Swerve
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 1/2 sticks of butter, softened
- 1 egg
- 1 tablespoon vanilla extract
- 1 tablespoon heavy whipping cream
- 1 cup Lily’s no sugar added dark chocolate chips
- 1/2 cup pecan pieces (optional)
Step-by-Step Instructions:
- Preparation:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large mixing bowl, combine the almond flour, granulated Swerve, brown sugar Swerve, baking soda, and a pinch of salt. Mix well to ensure all ingredients are evenly incorporated.
- Incorporate Butter:
- Add the softened butter to the dry ingredients and mix thoroughly until a cohesive dough forms.
- Add Wet Ingredients:
- Crack the egg into the bowl, followed by the vanilla extract and heavy whipping cream. Blend the mixture until smooth and creamy.
- Fold in Chocolate Chips and Pecan Pieces:
- Gently fold in the Lily’s no sugar added dark chocolate chips and pecan pieces (if using) until evenly distributed throughout the cookie dough.
- Form Cookie Dough Balls:
- Using a tablespoon-sized scoop, portion out the cookie dough onto the prepared baking sheet, spacing them apart to allow for spreading during baking.
- Bake:
- Place the baking sheet in the preheated oven and bake the cookies for approximately 11 minutes, or until the edges are golden brown and the centers are set.
- Cool and Enjoy:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. As they cool, the cookies will firm up and achieve the perfect texture.
Useful Tips:
- Storage: Store any leftover cookies in an airtight container at room temperature for up to five days, or freeze for longer storage.
- Customization: Feel free to customize these cookies by adding your favorite mix-ins, such as chopped nuts, dried fruit, or additional chocolate chips.
- Serving Suggestions: Enjoy these cookies as a sweet treat on their own, or pair them with a glass of milk or a scoop of your favorite ice cream for an extra indulgent dessert experience.
Conclusion: With our Irresistible Almond Flour Chocolate Chip Cookies, you can enjoy the classic flavors of a chocolate chip cookie while staying true to your low-carb lifestyle. Made with wholesome ingredients and bursting with chocolatey goodness, these cookies are a delightful treat for any occasion. Whip up a batch today and treat yourself to a taste of sweetness and nostalgia that’s sure to satisfy your cravings.
OMG…..I greatly improved my original chocolate chip cookie recipe. These taste closer to the toll house cookies.
2 c Almond flour
1/4 c granulated Swerve
1/4 c brown sugar Swerve
1/2 tsp baking soda
1 1/2 sticks of butter
1 egg
1 tbsp vanilla
1 tbsp heavy whipping cream
1 c Lily’s no sugar added dark chocolate chips
1/2 c pecan pieces (optional)
Mix dry ingredients. Add in butter & mix well. Add in egg, vanilla & heavy whipping cream. Blend til smooth. Fold in chocolate chips & pecan pieces.
Place tbsp size scoops on baking sheet. Bake at 350°F for 11 minutes.
They come out soft, but harden up as they cool.