I am the biggest fan of Bisquick. I use it to make savory and sweet recipes. My mom and her mom also used Bisquick and have fond memories of some delectable dishes being served during my childhood. Something about this great mix, makes all baked goods come out tasting just great and always just right. If you have been on our blog before you know we have a bunch of recipes made with Bisquick. We happen to have a chocolate chip cookie recipe up on the blog from a few years ago. Well, since almond flour has become so popular lately, I decided to incorporate that recipe into another cookie recipe. So, here it is. Enjoy these as much as our other recipe. Both are yummy!
Best Bisquick & Almond Flour Chocolate Chip Cookies
- 1 1/3 cups Bisquick, regular or reduced fat works
- 1 cup almond flour/meal. I use Bob’s
- 1/2 cup brown sugar, coconut sugar or date sugar
- 1/2 cup pure cane sugar or granulated sugar, or natural sugar substitute such as Swerve
- 1 large or extra large egg
- 1 stick unsalted butter or vegan butter or any natural margarine, softened, not melted
- 2 1/2 tsp pure vanilla extract
- 1 cup semisweet chocolate chips, I used Lily’s Stevia Sweetened Chips.
- Have two cookies sheets lined with parchment paper and set aside.
- Preheat oven to 350 degrees
- In a large mixing bowl, cream butter, sugar, vanilla and egg. Stir in Bisquick, and almond flour. mix well, dig deep down to get all ingredients incorporated. Add the chips. Using a medium cookie scoop, drop balls out on each cookie sheet about 2 inches apart. Flatten slightly with the bottom of a glass or mug. You may want to rub a little cooking spray or oil on the bottom of the glass so the batter does not stick.
- Bake about 8 to 10 minutes or until golden brown but make sure you don’t over bake and check the bottom of the cookies not to burn.
- Remove and place on cooling rack. Let cool 15 minutes.
Note: All ingredients and supplies are ones I used for this recipe and many of my other recipes on the blog. They are only a suggestion. 🙂