Chocolate Chip Almond CookieRegular price $ 14.99 Sale price $ 9.99 Save $ 5.00
Warm from the oven and just waiting to accompany a glass of cold milk or a cup of steaming cocoa, nothing smells better than the aroma of freshly baked cookies.
The perfect chocolate chip cookie all created and thoroughly tested by the never-fail team of bakers at Hearthy Foods.
All you need is to add: 1/2 cup of butter (oil), one tablespoon of water, and one egg.
- No Artificial Flavors or Colors
- 1 gram of Fat
- Makes 24 cookies (one ounce)
- Great tasting!
Want to make the perfect chocolate chip cookie but don’t know where to start? This one-of-a-kind cookie mix by Hearthy Foods will have you making perfect cookies for any occasion!
Soft, moist, chocolatey cookies with a delicious blend of flavors are hard to resist even for the strictest diet followers. Enjoy a large piece of cookie with melting chocolate chips. They're so easy and fuss-free, you'll want to make them every day.
Our quality and taste is our clarion call – we promise to continue to innovate and bring you the finest gluten-free products which never sacrifice taste or quality.
All you need is to add: 1/4 cup of olive or avocado oil, 10 tablespoons of unsalted butter (1 1/4 stick), 1/2 cup of water, and one large egg
- Og Saturated Fat
- Great tasting!
Net Weight 16 ounces (454 gram)
All you need:
1/4 cup of olive or avocado oil, 10 tablespoons of unsalted butter (1 1/4 stick), 1/2 cup of water, and one large egg
Heat the oven to 325 degrees. Line two baking sheets with parchment paper.
In a medium bowl, whisk the almond flour, cacao flour, cassava flour, salt, cinnamon, and baking soda to combine.
Using a rubber spatula, cream the butter, brown sugar, and granulated sugar until very light, 2 to 3 minutes.
Add the egg and mix well to combine. Scrape the bowl well, then add the vanilla extract, oil, and water and mix to combine.
Add the dry ingredients and mix until combined to a smooth texture.
Add the chocolate chips and gently mix to incorporate them. Scoop the dough into 2-ounce mounds of dough to the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.