Reddit reviews Super-Fine Almond Flour (3 Pound)

Pumpkin Chocolate Chip Cookies

Full instructions on my site- https://veggiechick.com/pumpkin-chocolate-chip-cookies/

• 1 1/2 cups gluten free all-purpose flour (I recommend Bob’s Red Mill Gluten-Free All-Purpose Baking Flour)
  
• 3/4 cup almond flour (not almond meal)
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon ground sea salt
  
• 1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons water- see instructions below)
  
• 1/2 cup pumpkin puree in can (not pumpkin pie filling)
  
• 2 tablespoons coconut oil, melted
  
• 1/2 cup organic white sugar (choose organic to ensure it’s vegan) 
  
• 1/4 cup coconut sugar
  
• 1/2 teaspoon pumpkin pie spice
  
• 1/2 teaspoon pure vanilla extract
  
• 3/4 cup vegan mini chocolate chips (I like Enjoy Life brand)
  
  

  INSTRUCTIONS
  

  
  

1. Cover 2 medium baking sheets (or 1 medium/1 small) with parchment paper and preheat your oven to 350 F (or if using a convection oven, preheat to 325 F).
   
2. Next, prepare the ground flax seed. I prefer to start with whole flax seeds. To begin, grind 1 tablespoon of whole flax seeds using a coffee grinder. Then add the ground flax seed to a small bowl. Add 3 tablespoons of water, stir and let sit for about 5 minutes until thickened. 
   
3. Meanwhile, in a medium bowl, combine the gluten-free flour mix, almond flour, baking soda and salt. Stir with a large spoon until combined.
   
4. To a large bowl, add the canned pumpkin, coconut oil, white sugar, coconut sugar, pumpkin pie spice, and vanilla. Stir, then add the flour mixture and stir until combined. Fold in the chocolate chips until evenly combined. 
   
5. Cover the bowl loosely with a towel and place in the fridge to cool for at least 30 minutes. Remove from the fridge and using a cookie scoop (or a small spoon and your hands,) scoop out roughly 1 1/2 tablespoons of the cookie dough and place on the parchment paper, spaced out between them (they won’t spread much so you only need about an inch or two between each cookie.) Continue to drop all cookie dough, about 21-22 cookies between the 2 cookie sheets. Press down a bit on each cookie with a small fork to flatten (about halfway).
   
6. Bake at 350 F for 14-15 minutes, or until the edges and bottoms are browned (the center will still be a little soft). Remove from the oven and let cool at least 15 minutes; they will firm up as they cool. Makes about 22 cookies.
   
7. Store in an airtight container for 4-5 days in the fridge, or freeze up to one month.

Recipe:

2 cups almond flour

1/2 tsp salt

1/2 cup butter, softened

1/2 cup Swerve Sweetener

1 large egg

1/2 tsp vanilla extract

3.5 oz Lily’s Chocolate Chips

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Instructions:

1. In a medium bowl, whisk together almond flour and salt.
   
   
2. In a large bowl, beat together butter and Swerve. Beat in egg and vanilla extract, then stir in chocolate chips.

Bob's Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound https://smile.amazon.com/dp/B00DL9LNNU/ref=cm_sw_r_cp_apa_i_JEQRCbDVDXZM2

How about using almond flour or flax meal? You could use a tiny bit of pure sucralose if you wanted to sweeten it up. Creatine might be an option for you as well.