Nutty Chewy Chocolate Chip Cookies with Almond Flour

Who does not like a soft, chewy, nutty chocolate chips cookie ?   I love them !!
The latest craze in my kitchen is almond flour and coconut sugar. I decided to use these ingredients in my Nutty chocolate chip cookie recipe and they came out pretty good, so I thought I will share with you.

Here is how I made them this time.

Ingredients:

• 1 stick of melted butter (1/2 cup)  
• 1 cup coconut brown sugar (you can use 1/2 cup coconut and half cup regular brown sugar or can only use 1 cup of brown sugar if you don't have coconut sugar)
• 1/2 cup AP flour
• 2 packages of instant oatmeal any flavor with out without nuts) I used almond flex seeds with vanilla flavor.
• 2 eggs
• 10 cubes of dark chocolate caramel squares  (I bought these from Costco) you can totally omit these (I chopped them in to small 1/4" squares
• 3/4 cup of chocolate chip morsels (I used semisweet mini chocolate chips morsels)
• 3/4  cups of almonds
• 3/4 cups of walnuts
• If you use oatmeal then may need little milk to bind the flour otherwise can omit if not using oatmeal

• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 teaspoon of vanilla extract

Prep and Method:

• Roast raw almonds and walnuts separately on flat griddle on medium low heat on stove, stirring occasionally. 
• When cool, crush them or grind them coarsely in mortar and pestle or in food processor separately.
• Grind the oatmeal in food processor separately to coarsely fine powder.

• Mix them together and set aside.

Make the dough: 

• Take melted and cooled butter in a bowl.
• Add coconut sugar and vanilla extract and mix using a spatula until sugar is softened. 
• Add eggs and mix until smooth. 
• Add almond flour, AP flour, baking soda, salt oatmeal and nut mix.
• Add chocolate chips and caramel dark chocolate squares.

• Mix it until everything is well incorporated and may need to add little milk to make the dough soft if using oatmeal.
• Refrigerate the dough covered for 4 hours or can keep it overnight. 

 

 

Bake the cookies:

• Take the dough out from fridge.
• Preheat the oven at 350 F .
• Line the baking sheet with silicone sheet, I usually lay a parchment paper over it.
• Scoop the dough with ice cream scoop to give you even size of cookies.
• Roll them in to balls and place them 2" apart on the cookie sheet.
• Bake for 15 min or until the edges are light brown but center is slightly underdone.

 

• Do not over bake them.
• If cookies are small the baking time may be less lets say 10-12 min.
• This recipes yields about 11  cookies. 
• Cool them on wire rack.

Enjoy!!

Hints: 

• You can totally omit oatmeal or use quinoa instead may have to roast the quinoa in dry pan for 3-4 min on medium to low heat.
• You can totally omit the AP flour and may add coconut flour instead.
• You may use brown sugar if coconut brown sugar is not available.  (Costco carries it sometimes and Walmart has it all the time)

Recipe and Photographs by Surekha.

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