Crispy Almond Chocolate Chip Cookies (Gluten Free)

by Melanie on February 13, 2014

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Happy Thursday everyone!  How is your week going?  This week has been a crazy one for us here in the South!  We got pounded by 8 inches of snow, but it is melting fast with warmer temps on their way–thank heavens!  Although my boys have loved every minute of this stormy weather!  The kids are going on their 3rd day of no school, giving us lots of time to do some baking!  These cookies are fantastic–light, crispy and melt in your mouth!  I have been so excited to share this recipe with you, because honestly they are so good that even if you are not gluten free you would still LOVE them!  I have 2 boys with Celiac disease, but the rest of us really like them too, even my husband (which is really saying something).  I am feeling good about the fact that they are much healthier than your average run of the mill chocolate chip cookie.  By the way, these freeze perfectly!

Crispy Almond chocolate Chip Cookies

Crispy Almond Chocolate Chip Cookies (Gluten Free)
submitted by Melanie~www.thesisterscafe.com

1/2 cup softened coconut oil (or palm shortening)
3/4 cup coconut sugar (I use regular brown sugar)
1 egg
1 teaspoon cocoa powder
1 teaspoon vanilla
1 cup almond flour or meal*, toasted (at 350º for 10-15 minutes, or until lightly golden)
1/4 cup brown rice flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi-sweet chocolate chips

*You can buy almond flour/meal, but to make it yourself simply put raw almonds (blanched or without the skins will be a lighter color, but it doesn’t really matter) in a food processor until they were very fine.
Pre-heat oven to 350º. Toast almond meal. In a small bowl, cream the soft coconut oil and sugar until smooth and light in color. Stir in the cocoa powder, egg, and vanilla until well combined. In a separate bowl, sift together the toasted almond meal, rice flour, baking soda, and salt. Add this to the wet ingredients and just before the mixture all comes together, add the chocolate chips. Stir until well combined.
Place spoonfuls of dough on a cookie sheet lined with 2 sheets of parchment paper. Leave 2 to 3 inches of space around each cookie because they spread. 6 cookies per baking sheet works perfectly. Bake at 350º for 9-11 minutes, or until just golden around the edges and center is still a bit unset. Cool for a minute, and enjoy!!  They freeze very well , but you must eat a couple of them warm:)  YUM!!
Recipe Source: Summer Harms

{ 2 comments… read them below or add one }

1 brittany February 16, 2014 at 8:55 pm

mmm these look really yummy. I bet the coconut milk and almond flour give these cookies and delicious taste. Can’t wait to try them! :)

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2 kristy February 23, 2014 at 6:49 pm

These look great! Can’t wait to try them as I have to eat gluten free and sometimes my family isn’t so crazy about my gf baking attempts. Love to see your GF success as I have trusted your recipes for several years!

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