Almond Raisin Nut
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 143.7
- Total Fat: 10.8 g
- Cholesterol: 18.1 mg
- Sodium: 158.1 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 1.4 g
- Protein: 1.3 g
Introduction
This will definitely satisfy your craving for a cookie, but it is a healthier alternative to chocolate chip cookies. ...PreHeat Oven to 350 – Cookies will bake 11-13 minutes depending on your oven | Yield about 22-24 cookies
Equipment:
Kitchen Aid Stand Mixer (use paddle attachment)*
Measuring Cups/spoons
Cooking Sheets (2)
Parchment Paper
Small Ice Cream Scoop This will definitely satisfy your craving for a cookie, but it is a healthier alternative to chocolate chip cookies. ...
PreHeat Oven to 350 – Cookies will bake 11-13 minutes depending on your oven | Yield about 22-24 cookies
Equipment:
Kitchen Aid Stand Mixer (use paddle attachment)*
Measuring Cups/spoons
Cooking Sheets (2)
Parchment Paper
Small Ice Cream Scoop
Ingredients
-
1st INGREDIENTS:
1/2 cup (113 grams) unsalted butter, room temperature (= 1 stick)
1/2 cup (205 grams) firmly packed light brown sugar (I use 1/2 and it is sweet enough)
1 large egg, at room temperature (you can warm it up in hot water)
1/2 teaspoon pure vanilla extract
2nd INGREDIENTS:
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
5.6 oz almond flour
1 cup dark raisins
1 cup chopped walnuts
Tips
TIPS on measuring when you substitute almond flour for all purpose flour.
MEASURING cup for cup (By The Urban Poster)
1 cup of almond flour weighs about 3.40 ounces.
If you have a digital food scale and your recipe calls for 2 1/2 cups of almond flour, all you have to do is weigh out about 8.50 ounces of almond flour. No measuring cups required, no losing track of which cup you are on. Just the guaranteed correct amount of flour that the recipe requires. Consistent results, every time.
*If you do a Google search on the conversion of cups to ounces for almond flour, You will get differing amounts ranging from 3.40-5 ounces per cup. I consistently weigh my almond flour at 3.40 ounces per cup using the dip and sweep method, in which I dip the cup into the loose NOT packed AF and sweep my finger or a flat edge over the top.
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Directions
Add the 2nd ingredients on top of the liquid mixture above and blend all together. Blend for 15-30 seconds, just until all ingredients are moistened. DO NOT OVERBEAT.
Cool batter in fridge for at least 1/2 hour … the longer the better.
Use a small ice cream scoop and drop onto cookie sheet lined with parchment paper. Alternatively use a tablespoon.
Optional: Flatten the dough with a fork (I like a flatter cookie)
Bake @350 for 10-13 minutes depending on oven.* Watch them they will burn easily and they “turn” very quickly.
Remove immediately … cool for 1 minute transfer to a cooling rack.
* My oven is “off” so I set it at 390.
* If you don’t have a kitchen aid or stand mixer you may mix by hand or with an electric mixer
Serving Size: Makes 22-24 3" cookies
