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Gluten Free Chocolate Chip CookieI usually don’t have such long blog titles, so I apologize but I wanted to get it out there about the lack of the stuff that gives some of “issues”.  A friend posted a FB status with a blog post that said “30 Second Raw Chocolate Chip Cookie Dough”.  I’m not a fan of raw cookie dough, but I know some are.  In brackets it also said the recipe was gluten, dairy, grain, starch, egg, soy free, and low sugar.  Of course this made me curious of how you can have a good tasting cookie without some of these ingredients.  I checked it out.

Brittany, the one who shared the recipe on her blog, said I could bake them if I wanted to.  She didn’t but I decided I would.  I made the recipe and popped them in the oven for about 15 min at 350.  Yes, that was a good decision.  It made about 8 – 10 cookies.  You could probably make more or less depending on the size you want.  I used a spoon and dropped them on the cookies sheet.  They did not spread.  They stayed as is.  The middle wasn’t fully cooked, but they still tasted great.  They must have because I ate 3 or 4 that night.  I brought 3 to work – I did give one to a friend (she approved), and then there were two left when I got home.  Which my sister and I enjoyed with a cup of tea.

If you are looking for a recipe that are all those things above – then try it out.  This version of the recipe is my adapted version, so if you want the original then check it out at Brittany Angell’s Real Sustenance.

Almond Flour Chocolate Chip Cookie

Ingredients

  • 1 Cup blanched Almond Flour
  • 1 Tsp Vanilla Extract (to taste)
  • 1 Tsp of Almond Extract (optional)
  • 1 Tbs of Butter
  • pinch of salt
  • 1 Tbs white sugar (or another alternative)
  • 1  Tsp Water
  • 1/4 cup of mini chocolate chips (or allergy free)

Directions

  1. Preheat oven to 350
  2. Add all ingredients together in a bowl and mix.
  3. Spoon on to a cookies sheet – use parchment paper for easy clean up.
  4. Bake for 10 – 15 min or until beginning to turn golden.  Test 1 by cutting in half to see if began to cook in middle.
  5. Store in container in fridge for up to 2 – 3 days (don’t worry, they won’t last longer than that!)

Note: I modified the recipe for you after receiving some tips on almond flour from my friend, Faith.  I say the almond extract is optional because I only put it in as I get use to the taste of almond flour.  Try it with and next time try it without and see what you think.

Tips about Almond Flour from my friend Faith

Almond flour soaks up moisture like a sponge! So you don’t need tons of moisture in the recipe, yes.. It happens after baking as well; I find almond flour baked goods need to be refrigerated in order to last longer than a day or two. And I’d never leave almond flour cookies out during the summer — they’ll soak up moisture from the air very quickly and change their texture (not necessarily in a good way)!

Why I like this recipe

  • It’s quick and easy.
  • It tastes good.
  • I can eat one or two and not feel guilty about it.
  • It’s the perfect amount for 1 or 2 people.

What do you think?  Will you venture out and try these cookies? Leave me a comment below.  I would love to hear from you.

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