Since we're still a few weeks shy of the official start of Fall, I thought I would share this one first.
The search for a recipe like this came as a result of having to be on a very strict diet that includes no sugar and no gluten. So while researching alternative 'flours,' I discovered Bob's Red Mill recipe for Almond Chocolate Chip cookies.
So many gluten free recipes contain an ingredient/additive called called Xanthan Gum. Not only have I read many mixed reviews about whether its harmful or harmless to consume, but it's expensive.
What I love about Bob's recipe is that there are few and simple ingredients, many of which we all have in our pantries.
What makes this recipe unique besides the flour, is that it's sweetened using maple syrup (not refined sugar), and is kept moist by adding coconut oil (not butter or vegetable oil). It's natural almond flavor is heightened by adding vanilla AND almond extract.
Here's a close-up of the batter . . . .
The texture is a cross between a traditional chocolate chip cookie, oatmeal cookie, and macaroon (not macaron). It's the almond meal/flour that gives this yummy little treat its unique texture, and I love that!
I've come to LOVE the flavor and texture of almonds, especially almond butter. YUM!
So if you enjoy the flavor and texture of almonds, then you'll love these cookies too.
Although the recipe calls for DARK chocolate chips (which I LOVE), I recommend using semi-sweet chocolate chips for a cookie that tastes a little sweeter and more like a traditional chocolate chip cookie. My little ones liked them even more when I added semi-sweet chocolate chips.
I hope you enjoy these cookies as much as we do!
Almond Chocolate Chip Cookies
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3 cups Bob's Red Mill® Almond Meal
1 tsp Baking Soda
1/2 tsp Sea Salt
1/4 cup Coconut Oil
1/4 cup Maple Syrup
1 whole Egg
2 Egg Whites
2 tsp Vanilla Extract
1/4 tsp Almond Extract
1 cup Dark Chocolate Chips (or semi-sweet)
1/2 cup toasted Sliced Almonds* (optional)
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Preheat oven to 350°F. Line two baking sheets with parchment paper.
Combine almond meal, baking soda and sea salt and set aside.
Mix coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes. Add whole egg, egg whites and extracts; Mix for 2 additional minutes.
Slowly add dry ingredients to egg mixture and mix briefly.
Add chocolate chips and toasted almonds* and mix until well combined.
Place large rounded tablespoons onto prepared baking sheets, about 1-inch apart. Bake until set and golden, about 12-15 minutes. Makes 25 - 30 servings.
* To toast almonds, spread in an even layer onto a baking sheet. Toast in a 375°F oven for 7 - 10 minutes, stirring at least twice during baking for even browning.
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