Sunday, October 6, 2013
A friend of mine brought me a plate of these delicious cookies with the recipe as a thank you last year for letting her borrow something. Turns out these are a perfect cookie for people who don't often cook gluten-free to make because they don't require xanthan gum. Who wants to spend $10 for xanthan gum you will rarely use and only need a teaspoon of to cook some cookies?
They're also perfect for those who cook gluten-free a lot because they taste so good and are easy.
Almond Chocolate Chip Cookies
1 C. almond flour/meal
1/4 t. baking soda
1/8 t. salt
2 T. canola oil
2 T. agave nectar
1/2 t. vanilla extract
1/4 C. semi-sweet mini chocolate chips
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat mats.
2. In a medium bowl, whisk together almond flour, baking soda and salt. In a small bowl, whisk together oil, agave and vanilla. Pour wet mixture into dry and stir until blended. Stir in chocolate chips.
3. Drop dough by level teaspoonfuls (literally-a measured teaspoon!) onto baking sheet, 2 inches apart. Bake 7-8 minutes. Let cool 5 minutes before removing to a rack to cool completely.
Beware, they're bite size and delicious, so before you know it the whole batch will be gone. You might want to double the recipe if you want it to last more than 10 minutes.