Almond Flour Chocolate Chip Cookies,Low Carb, Gluten Free, Wheat Free

Almond Flour Chocolate Chip Cookies,Low Carb, Gluten Free, Wheat Free

August 6, 2019 100 By William Morgan


[MUSIC PLAYING] -Hi. Welcome to “Homemade Healthy.” My name is Lisa. Today we’re going to be
making chocolate chip cookies with almond flour. And we’re also going
to add some walnuts. It’s going to be amazing. These cookies are easy. There’s not a whole lot
of different ingredients. The main ingredient
is almond flour. And in a previous
biscuit video, I did show you this Honeyville
blanched almond flour. You can get it on Amazon
or at honeyville.com. So what we’re going
to do first is we’re going to mix all of
our dry ingredients together, and then we’re going to
mix our wet ingredients. Now, parchment
paper is your friend when you are doing any
kind of low-carb cooking. So make sure you
line your baking sheet with parchment
paper first. We preheated the oven to 350. The cookies are going to
cook about 10 to 12 minutes. Keep an eye on them. First of all, we’ve got two and
a half cups of almond flour. To that we’re going to
add a teaspoon of baking powder and a couple of
turns of the sea salt. And Stevia. Let me talk to you a
minute about Stevia. This is a great sweeter,
because it’s natural. Splendas and erythritols and all
those are not natural sugars. So this is going to
be the best choice. If you’re used to regular
sugar, you’re used to honey, you’re used to Splenda, this
isn’t going to taste as sweet, it’s going to be very different. So once your pallet’s
adjusted and you’re off all carbohydrates
and all sweeteners, this will be delicious. So I’m going to use a quarter
teaspoon of the Kal Stevia. And I use like a heaping
quarter teaspoon. And that’s just going to go
in here in our almond flour. And I can tell you, my
10-year-old loves sweets, and I made brownies with the
Stevia, and she loved them. So pallets can get adjusted. So what we’re going
to do is get a fork and just mix that well together. OK. I have a half a cup
of melted butter. And I use Kerrygold, because
it’s from grass-fed cows. It’s the best for you. You can get it at Trader
Joe’s, local grocery stores. We’re also going to do vanilla. We need a full
tablespoon of vanilla. And two eggs. We use cage-free eggs. And the cage-free eggs are
a little bit more expensive, but the benefit is worth
a little extra cost. OK. Now we’re just going to beat
all this together real quick. And then we’re going to
mix our wet ingredients with our dry ingredients. And once you get the dough
all mixed, you can taste it. If it’s not sweet
enough for you, add a little bit more Stevia
and get it to your liking. So we’re just going to
mix this all together. Once we get this
all incorporated, we’re going to add our walnuts,
which I’ve chopped half a cup, and our chocolate. I use anything between a 60%
and a 100% dark chocolate. This is actually the 60%
dark chocolate chips. And I only use like half a cup. You can add as
much as you’d like. And I chop them into smaller
pieces, because they’re so big. When you make the cookie,
it’s almost overwhelming. All right. Now we’re going to add our
walnuts and our chocolate. And it looks just like
real cookie dough. Yum. Now, you can put
this in the fridge and let it harden a little
bit to form your cookies, or you can cook
them just like this. So let’s take– there we go. And you can make them
whatever size you like. They’re going to hold
their shape pretty good. So whatever size and
shape you make them, that’s what they’ll
bake out to be. They don’t spread a
lot like your average, normal cookie does. But these are so fast to pull
together, and they’re great. The kids love them. You could use this in
your muffin top pan and spread them out into that. And then get some
whipping cream and whip it and take two of the cookies with
whipped cream in the middle. Oh, delicious. All right. A couple more, and we’ll
throw them in the oven. Like I said, it’s going
to be 10 to 12 minutes. Keep an eye on them. You want to take
them out– well, it depends on how you
like your cookies. I like mine chewy and
soft, so I take mine out when the perimeter
is just starting to get like light brown or tan. Oh, wonderful. If you cook them
a little longer, they end up a little bit
crumbly and not quite as good. So we’re going to put
them in the oven on 350. Set the timer. 10 minutes. I’ll probably
check on them at 8. And we’ll see you
when they come out. OK, the cookies are about
ready to come out of the oven. I ended up having to
put them in about 1 more minute, so 11 minutes. It all depends on your oven. And they’re ready. Oh, delicious. Ta-dah. Now it’s time to try
these delicious cookies. I’ve put them on a plate. They’re going to be so good. I will tell you they’re
the best when they first come out of the oven. You can store them in
an airtight container in the refrigerator and heat
them up in the toaster oven, and they get their crunch back. But they will soften
up as you store them. Here we go. Mm, so good. The chocolate’s nice and dark. They’re not overly sweet, but
they’re a little bit sweet. Delicious. You’re going to love these. And if you don’t like nuts,
don’t put the nuts in them. Walnuts are just
really good for you, so that’s why we choose
to do ours with nuts. Thanks again for watching. Keep your eye out for my next
episode of “Homemade Healthy.” Have a great night.