These simple Bisquick Almond Flour Chocolate Chip Cookies are so delicious with a great texture from the almond flour. The combo works so well. Adding a few more staple ingredients makes a delectable chocolate chip cookie. Bake some up and enjoy!
Bisquick Almond Flour Chocolate Chip Cookies
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 recipes.
Both are yummy!
Bisquick Almond Flour Chocolate Chip Cookies
Ingredients:
- 1 1/3 cups Bisquick, regular or reduced fat works
- 1 cup almond flour/meal
- 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 1/4 cup semisweet chocolate chips, I used Lily’s Stevia Sweetened Chips.
Directions:
- 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.
Enjoy the deliciousness!
Bisquick Almond Flour Chocolate Chip Cookies
The combo of Bisquick and almond flour gives these cookies a great texture and taste. Bake a batch up and taste the deliciousness!
Ingredients
- 1 1/3 cups Bisquick, regular or Heart Smart work
- 1 cup almond flour, not almond meal
- 1/2 cup packed light brown sugar or coconut sugar
- 1/2 cup cane or granulated sugar
- 1 large egg
- 1 stick unsalted butter or vegan butter or any natural margarine, softened, not melted
- 2 1/2 tsp vanilla extract
- 1/4 tsp fine sea or kosher salt
- 1 1/4 cup dark chocolate chips, I use Lily's
Instructions
-
1.Have two cookies sheets lined with parchment paper and set aside.
2.Preheat oven to 350 degrees
3.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.
4.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.
5.Remove and place on cooling rack. Let cool 15 minutes. Enjoy!
