Pin Reaper: Kim
Original Inspiration: https://www.pinterest.com/pin/5207355795901278/
via: http://www.livinpaleocuisine.com/blog/2014/7/16/the-best-chocolate-chip-cookies-ive-ever-made
What I Did: I followed the recipe to the letter, and it turned into a pie instead of cookies.
My Result:
Next Time I Will: add a tablespoon of coconut flour to the recipe to absorb some of the oil.
Almonds have quite a bit of oil in them anyway, so you could possibly get away with a little less oil. I know it says to only chill the dough if the oil is melted, but would suggest refrigerating before baking anyway especially as coconut oil melts really quickly.
Yes… I was wondering about this! Of course, I am European, and therefore have little skill in making chocolate cookies, but whenever I do try, this is exactly what happens! Even if I make them from a box and follow the instructions to the letter. Please explain, :-).
Most cookie dough (even the box mix, despite the instructions) needs to be refrigerated for about 20 minutes before baking, especially if you’re using real butter. (and whatever doesn’t get baked in that batch should go back into the refrigerator instead of sitting on the counter waiting) The flatness is due to the fat (oil/butter) already being in its liquid state. When it’s cold, it slowly melts in the oven, leaving the cookie to be shaped correctly.
Similar to using chilled butter & ice water when making pie crust to ensure it’s flaky.
Also scoop out less dough per cookie and leave lots of space between them, since it looks like those cookies flatten until they are paper-thin.