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I am trying to make a recipe with the following ingredients. 2 cups blanched almond flour (240 grams) 1/2 teaspoon baking soda (4 grams) 1/4 teaspoon sea salt (2 grams) 1/4 cup melted coconut oil (54 grams) 1/4 cup maple syrup (85 grams; at room temperature) 1 teaspoon vanilla extract (5 grams) 1 teaspoon apple cider vinegar (5 grams) 1/2 cup mini chocolate chips (88 grams)

  1. Does any one see a problem with me switching the almond flour with regular all purpose flour?
  2. If switching is okay, then how would the other quantities change.
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  • Hi! Welcome to Seasoned Advice! Unfortunately recipe requests are considered off-topic / against the rules for this site, so your question will likely be closed. If you have an existing recipe and need help with substitutions, modifications, or "fixing" something that doesn't turn out, that is an acceptable variation that would be well received here.
    – AMtwo
    Jun 10 at 13:38
  • Woops, sorry about that. Let me rephrase the question. TY Jun 10 at 13:42
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    Are you trying to swap almond flour for wheat flour in a recipe written for wheat flour, or the other way around? Your wording is ambiguous.
    – FuzzyChef
    Jun 11 at 22:55
  • @FuzzyChef I am trying to swap almond flour for wheat flour in a recipe written for Almond flour. Jun 13 at 13:25

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You cannot just swap almond flour for wheat flour and expect a recipe to work. The properties of the two flours are far too different. Likely the cookies would end up as hard rocks. You could play with butter content and several other things, but it doesn't seem worth the effort.

I strongly suggest starting with a recipe for regular wheat-flour cookies instead; there are many such vegan recipes.

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  • I agree that it is not trivial to substitute one flour for another. But since AP flour will give some gluten development and is lower in fat, I doubt if the cookies will melt into a puddle any more with AP flour than almond flour. Jun 10 at 18:29
  • It seems like you confused the question: OP has a recipe that uses almond flour, and wants to use AP flour instead.
    – Esther
    Jun 10 at 19:21
  • That's absolutely not clear from the question; it could be read either way. The OP needs to clarify.
    – FuzzyChef
    Jun 11 at 22:54
  • Either way, though, the swap is a bad idea.
    – FuzzyChef
    Jun 11 at 22:55
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    @FuzzyChef I said "Does any one see a problem with me switching the almond flour with regular all purpose flour?:......I did make it absolutely clear that I have a recipe that uses almond flour and want to use AP flour instead. Jun 13 at 13:25

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