Hi Readers,
I’ve got a recipe for you today in celebration of Cookie Friday. Although it’s December, these cookies aren’t holiday inspired. I’ve had this recipe pinned to my gluten-free recipe board for some time, and Wednesday night (after a bummer day), I needed some comforting via warm, homemade chocolate chip cookies fresh from the oven. Enter spontaneous cookie baking here.
Actually, the main the reason I made this recipe was that I opened a new bag of Ghirardelli bittersweet chocolate chips – the big, 60% cocoa chips… my favorite and my weakness. Although my serious sugar struggle has somewhat improved, I am numb when it comes to bite-sized pieces of dark chocolate. I can not tell you why. Instead of inhaling the bag one handful after another, I decided to put the chips to better use.
{Almond Flour} Chocolate Chip Cookies
Recipe Inspired by Evan, The Wannabe Chef
These cookies are decadently rich, as the the nut flour gives them a profound almond and buttery flavor. Almond, coconut and chocolate – they’ve gotta be good!
- 1 1/2 c. almond flour*
- 1/4 c. unsweetened coconut
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 c. unsalted butter, room temperature
- 1/4 c. brown sugar
- 1 egg
- 1/2 tsp. vanilla extract
- 1/2 c. chocolate chips – I used Ghirardelli 60% cocoa chips
*I used Trader Joe’s almond meal, but if you’d rather make your own, pulse 6oz. of raw almonds in a food processor until finely ground.
In a mixing bowl, combine almond flour, coconut, baking soda and salt. In a second bowl, cream butter and sugar. Add egg and vanilla. Combine wet and dry ingredients. Fold in chocolate chips. Roll dough into balls, about 1 1/2T each, and place on an ungreased baking sheet. Bake @ 350F for approx. 12 minutes.
Makes ~16 cookies.
Have you baked/cooked with almond flour? I think brownies are up next!
I hope you have a lovely holiday weekend. My final exams are next week. I know, you’re jealous of my study-filled, paper-packed weekend ahead ;)
Take care and eat cookies!
Hill
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