victoriagreer
Member
hi Elana,
I made your GF chocolate chip cookies with butter. They batter came out runny and the cookie came out very flat. I tried to make my own almond flour. Perhaps, that could have caused it to be runny. Also, is the butter supposed to be melted not room temperture? Please help.
Thank you,
Victoria
jessica
Member
I don't think the issue is the butter, it is the type of almond flour you are using; this is the brand of almond flour that Elana uses for that recipe.
colormepink
Member
I think you should still be able to make your own almond flour but be aware that there may be some adjustments to the recipes if your grind isn't as fine as the brands she recommends. Make sure you are grinding your flour as finely as possible, you may need to sift out the larger pieces and reprocess them to get it all finely uniform. Also, measuring almond flour is more like measuring brown sugar, you want to pack it into the cup rather than loosely spoon it in. Your dough should be stiff like a wheat flour cookie dough (see Elana's chocolate cookie video to get an idea). If your batter is runny, it most likely needs more flour. I've made these with butter before and they've turned out just fine (I used softened butter, not melted.)
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