Thursday, February 21, 2013

Almond Flour Chocolate Chip Cookies

I wanted to share a key to my wheat-free success:

Elana's ingenuity and innovation in the world of grain free eating/living has changed my life (and I'm sure I'm not the only one!). I would not be so successful with this new lifestyle of mine without the delicious and nutritious almond flour (or coconut flour) treats and the resources she shares ..... For instance, don't buy almond flour at the grocery store because it isn't nearly fine enough for baking. Instead order it from Honeyville. There's tip #1!

Without further ado, here is my slightly modified version of Elana's Primal Chocolate Chip Cookie recipe .... Of course, my change made them no longer primal..... Forgive me. :)

2 c blanched almond flour
1/4 tsp salt
1/2 tsp baking soda
1/2 c butter, softened
2T honey
1T vanilla
1/2 c chocolate chunks

In a large bowl, whisk almond flour, salt, and baking soda. Add butter, honey, and vanilla and mix with electric mixer until dough forms.

Stir in chocolate chunks by hand. Roll approx. 1T of dough into a ball, place on a parchment lined cookie sheet, and press down slightly. Bake at 350 degrees for 6-8 minutes until edges are golden.

Important- Let sit for at least 15 minutes once heir out of the oven or they will break apart.

Note #1 it takes awhile to beat the wet and dry ingredients together - keep at it until the dough looks like regular cookie dough. It doesn't come together as quickly as a wheat flour dough does. And the butter HAS to be soft or it will take even longer.

Note #2: without the gluten from the wheat flour, the dough wont be as sticky as you would normally find. To ensure the chocolate combines adequately, really press into it with the spoon as you mix and squeeze the dough as you roll into balls.

Most importantly, ENJOY! Our family did! :)

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