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flat cookies

(3 posts)
  • Started 1 year ago by kara
  • Latest reply from kara
  • This topic is not a support question

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  1. kara
    Member

    When I made the chocolate chip and ginger lemon cookies, they came out really flat, what am I doing worng? THANKS!
    Kara

    Posted 1 year ago #

  2. colormepink
    Member

    Hey Kara! You may have a couple of different possibilities here:

    1. If you are using the same brand(s) of almond flour Elana recommends, make sure you are packing the measuring cup with the almond flour, if you are loosly filling your cup like you would with wheat flour, that may be making your batter too thin. Your dough should be pretty thick like a traditional cookie, be scoopable and hold it's shape on the baking sheet until you flatten it.

    2. If you are using a different brand of almond flour or grinding your own from fresh, your product may have a different oil content than the brands recommended. Many of the fine almond flours available are made from partially defatted nuts, but there are a few that aren't (not sure about Bob's Red Mill but I mention it because it's widely recognized and available). You may need to adjust the amount of added oil to your recipes if that's the case. This is true if you are substituting other types of nut flours as well.

    3. You are putting your cookie dough on a warm/ hot baking sheet from the oven. This may not be the case for a first batch but if you see this on subsequent batches made on the same sheet, this could be the case. Either use multiple sheets or place your dough on parchment, while the first batch is baking, set up a second batch on more parchment. Slide the first parchment onto a cooling rack and slide the next batch onto the same pan and pop right back into the oven.

    If none of these scenarios seem to fit, we may need more info to try to pinpoint the cause. Happy baking!

    Posted 1 year ago #

  3. kara
    Member

    Thanks! It may be the amount of almond flour because the cookies are flattening a bit right when I out them on the sheet, not runny but definitely not holding its shape. I will try packing the almond flour more to start. Right now I am using Trader Joes Almond flour (MUCH cheaper the Bob's red mill) But thinking of trying JustAlmonds.com, they sell skin on and blanced almond flour in 5 and 25 lb bags (and also much chepaer than bob's red mill) They talk a lot about the kinds of almonds they use and the sources as well. Will let you know how it all goes!

    Posted 1 year ago #

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