Prhki kolačići sa bademovim brašnom * Soft-Baked Almond Flour Chocolate Chip Cookies

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• Ovi keksići od bademovog brašna su pravo uživanje!. Brzo se naprave a čokolada u njima je dodatno ukusna..Veoma meki i hrskavi u isto vreme. Probajte.

Sastojci

2   Kašike kokosovog ulja

3 Kašike melase

1 veliko jaje

1 Kašika vanila ekstrakta

2 Šolje bademovog brašna

1/2 kašičice sode bikarbone

1/2 šolje mini komadića čokolade

Priprema

Predgrejemo rernu na 180 stepeni C. Plitku tepsiju namastimo i prekrijemo pek papirom

Sipamo kokosovo ulje i melasu u dublju činiju. Ako je kokosovo ulje čvrsto na kratko ga stavimo u mikrotalasnu.

Mešamo dok se  melasa i ulje lepo ne izjednače, nekoliko minuta. Dodamo jaje i vanilu pa i to umešamo.

Dodamo brašno. so i sodu bikarbonu i sve lepo izmešamo. Dodamo čokoladu

Testo će biti lepljivo.

Vadimo po kašiku i stavljamo na pleh. Dnom Kašike malo pritisnemo

Pečemo 8 do 9 minuta dok lepo porumene.

Može se ohladjeno čuvati u zatvorenom kontejneru, 4 do 5 dana.

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 Soft Baked Almond Flour Chocolate cookies

Soft and very tasty. All of us in the house are hooked. Not sure about visitors , they mostly arrive when those are already gone!

Ingredients:

• 2 tablespoons solid coconut oil
• 3 tablespoons golden syrup
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 cups almond flour 
• 1/2 teaspoon baking soda
• 1/4 teaspoon1/4 kašičice soli
•  salt
• 1/2 cup mini  chocolate chips

Create

1. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper
2.  Add the coconut oil and the Golden syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together - this may take a minute or two. Add the egg and vanilla and whisk together until combined.
   
3. In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.
4. Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.
5. Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
6. Cookies keep well in an airtight container at room temperature for 4-5 days.