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| Chocolate chip cookies made with almond flour |
I've been making these cookies for a at least a couiple of years now, and the feedback from tasters is always very positive. Most times, I hear that these are the best chocolate chip cookies they've ever had. I have to agree. When I make a batch of these gluten-free chocolate chip cookies, I usually put half of the baked cookies in the freezer and half in the refrigerator. They freeze really well.
I've tried to make them with a few different almond flours and have to say that not all almond flours are created equal. For baking, I use JK Gourmet almond flour, which I order on-line. I use enough of it to buy in bulk and it is much more cost effective and is delivered to my front door! I've tried Bob's Red Mill Almond Flour and ended up with a flat cookie pie, although it was still delicious!
As usual, this is quite a large batch as this is how I do my cooking, love love love to make enough to freeze! If trying almond flour for the first time, you're probably not going to buy a large amount. You can find it at health food stores, although it can be quite pricey for smaller amounts. If needed, just cut the recipe in 1/2 or 1/3.
chocolate chip cookies
5 cups blanched almond flour (at room temperature)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup dark chocolate chips
3/4 cup grapeseed oil
3/4 cup agave or raw honey
1 tablespoon vanilla
1 egg
- With metal whisk, mix all dry ingredients in a large bowl.
- With metal whisk, mix wet ingredients in smaller bowl.
- Mix wet ingredients into the dry with wooden spoon.
- Form 1 inch balls and press down on parchment paper-lined baking sheet (kids are a great help with this part!)
- Bake at 350 degrees for 13 minutes, or until golden
- Remove from oven, let sit in baking sheet for 5 minutes
- Place cookies on rack to cool completely.
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