Minimalist Baker Almond Cookies

Almond Butter Chocolate Chip Cookies Minimalist Baker

WebJun 9, 2017 · To a large mixing bowl, add almond butter, vanilla extract, maple syrup, aquafaba, sea salt, baking powder, and …

Rating: 4.8/5(37)
1. To a large mixing bowl, add coconut oil, coconut (or cane) sugar, almond butter, aquafaba, salt, and baking powder and stir/whisk to combine.
2. Add almond flour and coconut and mix again. It won't be so thick that you can't continue mixing it, but it should appear "doughy."
3. Stir in chocolate chips, cover, and refrigerate overnight or for at least 30 minutes.
4. Preheat oven to 350 degrees F (176 C). Once chilled, scoop out rounded Tablespoon amounts of dough (I like this scoop) and place them 2 inches apart on a bare or parchment-lined baking sheet (use more baking sheets if making a larger batch). Press down slightly to flatten (see photo).

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Classic Vegan Chocolate Chip Cookies (1 Bowl!)

WebFeb 20, 2021 · Add flour, salt, and baking powder and stir by hand with a wooden spoon until fully combined. Fold in chocolate chips until just …

Rating: 4.8/5(41)
1. In a large mixing bowl, prepare your flax eggs (flaxseed meal + water) and let them gel for 5 minutes. Add in brown sugar, cane sugar, vegan butter, and vanilla (start with lesser end of range, and add additional 1 tsp for stronger vanilla flavor if preferred). Mix with electric mixer until creamy and pale in color (see photo) — ~ 1 minute.
2. Add flour, salt, and baking powder and stir by hand with a wooden spoon until fully combined. Fold in chocolate chips until just combined.
3. Put the bowl of dough in the refrigerator to chill for 40 minutes.
4. Preheat to 375 degrees F (190 C) and line 2 large, rimmed baking sheets with parchment paper.

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Healthier Peanut Butter Chocolate Chip Cookies MB …

WebJan 30, 2020 · Instructions. Preheat oven to 350 degrees F (176 C) and line a large baking sheet with parchment paper. To a medium mixing bowl, …

1. Preheat oven to 350 degrees F (176 C) and line a large baking sheet with parchment paper.
2. To a medium mixing bowl, add gluten-free oats, gluten-free flour blend, sea salt, baking powder, and brown sugar and whisk to combine.
3. Add peanut butter (ensure it’s natural and pourable — just peanuts and salt), vanilla, and egg and stir until a tacky dough is formed. Depending on the freshness / drippiness of your peanut butter, you may need to add a little more GF flour if it’s too wet. Or, if it’s too dry or crumbly, compensate with a bit more peanut butter (or a splash of dairy-free milk). We found ours didn't need any adjustments.
4. Stir in chocolate chips. Then scoop out dough in 1 ½ Tbsp amounts (I like using this scoop) and place on prepared baking sheet. Top with another sprinkle of chocolate chips and press down slightly to form into a disc shape.

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