Cookies Cookies everywhere!

So I get a wild hair and decide hey lets bake some cookies! I wanted to try out the new Splenda brown sugar and thought ooo and almond flour chocolate chip cookie sounds good. Well. I am just trudging along with my cookie recipe (which I will post below) when I realize oh. my. gosh. I just blended 3/4 cup of the Splenda brown sugar into my batter mix. NOOOOO! oh yes. I did. The Splenda brown sugar uses only half what normal brown sugar does. Well guess I will just double the recipe! And I am about 1 cup short of almond flour...so all purpose flour it is! Got to be flexible I tell you. We now have well over 100 choco chip cookies sitting cooling in my kitchen. Like I need that much temptation ha! I have to say though they turned out amazing. I am going to have to either freeze or give away a bunch of these of I will put them in my mouth way to much! Maybe I will do both we have enough laying around especially since I tried an oatmeal craisin recipe today too and that made like 56. I am still working on the oatmeal recipe. Not quite right to me. I don't like them so fluffy soft. Once I get that down I will post it though.

Almond Flour Chocolate Chip Cookies

Serves: 110 small cookies, regular about 60ish

1 cup butter, softened

1/2 cup coconut oil, softened

3/4 cup Splenda brown sugar blend

4 teaspoons vanilla extract

4 large eggs

1 teaspoon baking soda

1 teaspoon salt

5 cups blanched almond flour

1 cup white all purpose flour 

2- 2 1/2 cups chocolate chips

 

**Note you can halve the recipe to make less and if using regular brown sugar adjust accordingly.

 

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated.
3. Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips.
4. Refrigerate dough for about 15 min. to help the cookies not spread so much while baking
5. Form the dough into teaspoon or tablespoon rounds and place on the lined baking sheet. Bake for 12-15 minutes, or until golden brown around edges.