Indulge in delicious gluten-free almond flour chocolate chip cookies with Erin McDowell’s recipe. A guilt-free treat that’s sure to satisfy your sweet tooth!
Delicious and Gluten-Free: Trying Erin McDowell’s Almond Flour Chocolate Chip Cookies Recipe!
Today, I tried making Erin McDowell’s gluten free almond flour based chocolate chip cookie recipe. Unfortunately, I had to make some adjustments as I found that I had used too much salt on the top of the cookies. I also realized I had made the cookies too small and may have over beaten the dough. Despite these challenges, I am determined to try again and perfect this recipe.
Erin McDowell’s recipe calls for almond flour as the base, making it a great option for those looking for a gluten free dessert. The addition of chocolate chips adds a classic touch to these cookies, which are sure to satisfy any sweet tooth. With a few tweaks to the recipe, I am confident that these cookies will turn out even better on my next attempt.
Indulge in Guilt-Free Goodness with Erin McDowell’s Divine Almond Flour Chocolate Chip Cookies!
Hi everyone it’s Jen from Jenny the Pooh today we’re going to make some gluten-free almond flour chocolate chip cookies come along and watch me as I share this new recipe with you and I hope you enjoy look at my new heart-shaped phone stand here I have all the ingredients laid out I’m going to go through them one by one with you as I.
Mix them in so you’ll need a couple of bowls and you’ll need a medium to a large mixing bowl probably a little bit larger than the one I have here is a good one and you’ll need a scooper something to scoop and drop your cookies and cuz they’re drop cookies a whisk and you’ll need a mixer I’m going to be using my hand mixer not the stand mixer.
And the hand mixer is just more convenient for me I don’t know right now I haven’t even learned how to use the stand mixture yet and there’s all the rest of the ingredients first we got to heat the oven to 300 50° next we get some parchment paper and I have some pre-cut pan sized ones already and you line your pan with it so.
It makes for easy clean up and cookies are easy to remove from the pan it was almost impossible to do it with just one hand so I to put you down and go ahead and do it with two hands on there the recipe said to do two baking sheets but I’m just going to do one because I think I can fit them all on.
There um I’ll just do several rounds of it I don’t I don’t have a good other baking sheet now it’s time to add the almond flour you need 2 and 34 cups of almond flour make sure it’s super fine super fine almond flour so add the two in one 4 cup um 2 and 34 cups almond flour and then we’re going to add some other dry.
Ingredients almond flour salt and baking soda so yeah I mean the salt which is how much salt 34 teaspoon up four and how much baking soda one2 one2.
Teaspoon of baking soda now we whisk all the dry ingredients together to get them all the flavors Incorporated in there the Whisk does a better job than just stirring all right so we have the parchment paper we have the base of the um cookie made with the almond flour the kosher salt.
And the baking soda and now we need the butter we’re going to use them butter we’re going to cream it with the sugars the brown sugar and the granulated sugar on a very light uh very light speed for 3 to 4 minutes let’s see if it’ll work in here so I need to take the butter it’s one 10 10.
Tablespoons of butter and look I’m going to have to wash my hands now so I’ve already added the butter and the brown sugar and here’s the half a cup of regular sugar granulated white sugar we need to add it in there and then we’re going to use the mixer to cream them all.
Together now it’s time to be mixing the butter the sugar and the brown sugar together we have to do it on medium speed for 3 to 4 minutes and I’m just putting the timer on there so I can keep track as I mix this up for 3 to 4 minutes till it’s nice and creamy.
Oh man I had to just get the regular spatula out because my arm was getting tired for 4 minutes that’s why you could use the stand mixer probably easier now it’s time for the vanilla to go in and you need to put 1 and A2 teaspoons of vanilla there’s one and let me get the half out and.
There’s oh I think I put more than a half but oh well at least I like vanilla flavor hope it doesn’t ruin it okay time to mix in the vanilla all mixed in and now I’ve got to get try to get all the last ever little bit of dough off of the paddles the.
Mixing blades whatever they’re called and um I’m trying real hard but I’ll dis wash them all right so the next step is add the chocolate oh I didn’t even need to do that cuz I still need to add the chocolate but I haven’t even chopped.
The chocolate yet you can use chocolate chips but the chocolate it said uh when you use bar chocolate it’s more chunky if you want a chunky chocolate chocolate and I’ve never had that I’ve only had chocolate chip ones before so I’m trying this new thing so I’m going to chop how much chocolate do I need 12 oz so how much ounces is in this.
Thing how much is 12 oz 30 340 G is it like this whole this whole thing oh this is 113 gram I need a lot more chocolate than this this this can’t be right well it looks like I’m not going to be able to use this bar of chocolate I need three bars of chocolate to chop up to put into the.
Recipe but I was going to go ahead and weigh it and see cuz I’m still trying to figure out if how it could be more than just that amount of chocolate but it is what I didn’t show you was going I did have um a package of enjoy life mini chocolate chips that I went in my pantry and got and put in there so one whole package of enjoy life then I split them.
Into two different bowls and one bowl has the mini chocolate chips and the other one has pecans and mini chocolate chips so half and half so I made half with pecans and half plain chocolate chips but I also didn’t show you mixing the flour and the egg mixture together I don’t know where that footage went sorry anyway you have to mix it all up to get.
The flour and the Egg together to then put the chocolate chip I’m just dropping them by rounded Globs onto this cookie sheet and it said to stagger them so that they could spread correctly so I’m kind of not putting that much on because I don’t know how these are going to spread and I don’t want them to blob into each other so.
Staggering them to give them room to spread while they cook also the instructions say to kind of flatten them just gently with your finger so that they don’t stay and they kind of form cookie more cookie like looking structures now it’s time to put them in the oven and bake them at the 350° I think it was for 18 15 minutes and we’ll.
See how they turn out so tempting to eat this but because it has raw egg in it I don’t want to.
Okay now I’m going to clean this up cuz you know I’m on a kick of not having um disses to do down like this oh you lazy on M.
mind like a candle I just burn away all we really have time oh we really have time I don’t want to waste it on.
Anybody take it with anybody but you that’s okay okay let’s see I wonder if they’re ready yet or they got to do a couple more minutes I made some chocolate chip cookies for the things drying right.
There and let’s do the light back on let’s see I’m just letting them go a little bit longer oh I’m going to get the wire racks to cool oh I forgot to get the wire racks out they cooling racks to put the cookies on to cool you’ll see they’re just some if you have them it’ll be great you’ll need to create something.
If you don’t but they’re racks and after the cookies cool for a minute or two on the cookie sheet you scoop them off and let them cool completely on these racks this was wet and so it burnt my hand.
Don’t don’t use hot pads that are wet right there had to get another one o doggies okay need a spatula them onto the wire W and let them cool Okay this aand not disappoint by the.
Look so far but I think the ones with the chocolate cut up might be a little more chunky I’m not sure but I feel like I like these they look good and they smell good any get another batch.
going see how long I supposed to put 18 to 22 18 seems right 18 to 19 let’s do 18 Again these are I guess you could leave them longer they might get.
Crispier okay get ready for a movie with my son so I’ll show you them all at the end I’m trying to figure out which one is that play okay or did I accidentally okay let’s see got my.
Cookies milk we’re going to try them let’s see oh this is very crispy it’s not all gooey like the one I I don’t know but I I like crispy cookies so I have crazy hair they’re actually really good the salt makes it all and also the milk okay so I finished one whole one I.
Don’t even know if I can eat another but I’m going to try it to decide cuz I don’t know if they all taste that way there’s a little bit of an aftertaste when it goes away with milk too salty so these will be cookie number one and I’ll.
Try making some different recipes with some different flowers gluten-free I’m going to make some dairy free and eggree so my son can have them I guess I would call they’d be vegan I’ll try some different kinds of cookies and the best one the best one.
That I like is going to be the one that I make for my Cottage bakery that I’m making going to be selling these things but I don’t know if I’d buy this one it’s an okay cookie but maybe a little work maybe too much sugar future Jin here it was actually.
Too much salt way too much salt I just didn’t know how much salt I put in there this is a lot for me cuz I like sweet stuff bye y’all
