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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 129.3
  • Total Fat: 6.9 g
  • Cholesterol: 10.4 mg
  • Sodium: 80.1 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 0.7 g

View full nutritional breakdown of Almond Chocolate Chip Cookies calories by ingredient
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Almond Chocolate Chip Cookies

Submitted by: SMBRYCE1

Introduction

These are delicious whether you are allergic to eggs or not (but if you are, try these and let me know what you think) These are delicious whether you are allergic to eggs or not (but if you are, try these and let me know what you think)
Number of Servings: 48

Ingredients

    2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup (2 sticks) butter, softened
    3/4 cup baking sugar
    3/4 cup packed brown sugar
    1 teaspoon almond extract
    1/2 teaspoon Xanthum Gum
    1/2 cup water
    2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips (Dark are great too and then you can get away with less of them)

Directions

Directions

PREHEAT oven to 375 F.

Make Egg Replacement:
Put 1/2 cup of water and 1/2 teaspoon of xanthum gum in a small Tupperware container and shake.

COMBINE flour, baking soda and salt in small bowl. Beat butter, sugar, brown sugar and almond extract in large mixer bowl until creamy. Add egg replacement, beating well. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 10 to 12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.


If you want the cookies to be thinner and crispier, heat the dough slightly before cooking i.e. leave the cookie tray on top of the stove for a minute after scooping out the cookie dough and before cooking

These are NOT vegan, NOT Low fat and NOT low sugar they are made with butter and real sugar however if you use a butter replacement and dark chocolate, you should be good to go for yummy vegan cookies and you can use sugar substitutes if that's your concern

Serving Size: makes 4 dozen large cookies or 6 dozen small

Number of Servings: 48

Recipe submitted by SparkPeople user SMBRYCE1.






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