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So I baked chocolate chip cookies for a church bake sale and they actually turned out better than the cookies I made with regular flour, less grainy and chewy. One co-worker described a cookie as pure ambrosia - and I'd made his day. I'd given him a chocolate chocolate chip cookie. He's not gluten-free and never had a gluten-free cookie before.
Each co-worker tried a different cookie with trepidation - because, hello, gluten-free...eww...but, they were pleasantly surprised and loved them.
OMG Chocolate Chocolate Chip Cookies
[From the Paeolo Cookbook for Dummies, with some personal adjustments]
1 1/2 cups of almond flour. (which is a lot and this ain't cheap. Use blanched almond flour, not Red Mill. It's harder to find, but better for baking. King Arthur has it. Found in health food stores and online.)
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons coconut oil - melted
1/2 teaspoon vanilla extract ( I always just pour a bit in..and never measure)
1/4 cup honey
1 egg (room temperature)
1/4 cup chocolate chips (I use Enjoy Life - which are free of allergans, such as soy, dairy, nuts, glutens, corn starch, and sweeteners...used chocolate chunks)
1/2 cup coco powder (free trade organic, pure unsweetened coco -- I added this.)
1. In large bowl, combine the almond flour, baking soda, and salt
2. In a separate bowl, beat the coconut oil, vanilla, honey, and egg. Add the wet ingredients to the dry ingredients and mix well to combine.
3. Mix in the chocolate chips. Cover and refrigerate the cookie batter for 30 minutes
4. Preheat oven to 350 degrees. Line a baking sheet with parchment paper
5. Roll the dough into 12 balls and arrange them on the baking sheet
6. Bake for 5 minutes. Remove the pan from the oven and flatten the cookies slightly with the back of a spoon. Put them back in the oven for about 5 more minutes, or until they look done. If you like soft and chewy cookies, take them out as soon as they start to turn golden brown.
7. Remove from the oven and left the cookies remain on the pan for 1 minute before transferring them to wire racks to cool.
Real Chewy Chocolate Chip Cookies
By paleotable, February 16, 2014
Prep Time: 45 minutes
Cook time: 10 minutes
Yield: 24 cookies
Allergens: Eggs, Nuts
Ingredients:
dark chocolate chips, dried fruit, or cacao nibs - 1 1/2 cups (I used Enjoy Life semi-sweet dark chocolate chips)
Dry
blanched almond flour - 3 1/4 cups (I also put a 1/4 cup of coconut flour)
sea salt - 1 tsp
baking soda - 1 tsp (1/2 teaspoon for me)
Wet
pastured eggs - 2 large, room temperature
pure vanilla extract - 1 tsp
raw honey or maple syrup - 1/2 cup (I used two teaspoons raw honey, 1/2 ripe banana mashed -- mainly because that was way too much honey for me. I may have added a little apple sauce.)
coconut oil - 1/2 cup, liquified
Preparation:
Preheat oven to 375°F.
Line two baking sheets with parchment paper and set aside.
Combine dry ingredients in a large mixing bowl, stirring with a spoon or whisk to integrate the ingredients and break up any chunks.
Whisk wet ingredients together in a medium bowl.
Pour wet ingredients into dry ingredients and stir until all ingredients are combined. Fold in chocolate chips, or the ingredient of your choice.
Refrigerate dough for 15-30 minutes or until firm.
Scoop onto parchment paper about 1 inch apart and bake for 8-10 minutes or until the tops are golden brown. Watch carefully so that the bottoms don't burn.
Transfer to a cooling rack and cool until they reach room temperature, then place cookies in an airtight container and store in the refrigerator.
These were both hits with people who were not on gluten-free/paeolo diets, and the best cookies I've had in a while. Being on this sort of diet - requires a thick skin and will-power, you run into a lot of insane criticism from folks.
Each co-worker tried a different cookie with trepidation - because, hello, gluten-free...eww...but, they were pleasantly surprised and loved them.
OMG Chocolate Chocolate Chip Cookies
[From the Paeolo Cookbook for Dummies, with some personal adjustments]
1 1/2 cups of almond flour. (which is a lot and this ain't cheap. Use blanched almond flour, not Red Mill. It's harder to find, but better for baking. King Arthur has it. Found in health food stores and online.)
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons coconut oil - melted
1/2 teaspoon vanilla extract ( I always just pour a bit in..and never measure)
1/4 cup honey
1 egg (room temperature)
1/4 cup chocolate chips (I use Enjoy Life - which are free of allergans, such as soy, dairy, nuts, glutens, corn starch, and sweeteners...used chocolate chunks)
1/2 cup coco powder (free trade organic, pure unsweetened coco -- I added this.)
1. In large bowl, combine the almond flour, baking soda, and salt
2. In a separate bowl, beat the coconut oil, vanilla, honey, and egg. Add the wet ingredients to the dry ingredients and mix well to combine.
3. Mix in the chocolate chips. Cover and refrigerate the cookie batter for 30 minutes
4. Preheat oven to 350 degrees. Line a baking sheet with parchment paper
5. Roll the dough into 12 balls and arrange them on the baking sheet
6. Bake for 5 minutes. Remove the pan from the oven and flatten the cookies slightly with the back of a spoon. Put them back in the oven for about 5 more minutes, or until they look done. If you like soft and chewy cookies, take them out as soon as they start to turn golden brown.
7. Remove from the oven and left the cookies remain on the pan for 1 minute before transferring them to wire racks to cool.
Real Chewy Chocolate Chip Cookies
By paleotable, February 16, 2014
Prep Time: 45 minutes
Cook time: 10 minutes
Yield: 24 cookies
Allergens: Eggs, Nuts
Ingredients:
dark chocolate chips, dried fruit, or cacao nibs - 1 1/2 cups (I used Enjoy Life semi-sweet dark chocolate chips)
Dry
blanched almond flour - 3 1/4 cups (I also put a 1/4 cup of coconut flour)
sea salt - 1 tsp
baking soda - 1 tsp (1/2 teaspoon for me)
Wet
pastured eggs - 2 large, room temperature
pure vanilla extract - 1 tsp
raw honey or maple syrup - 1/2 cup (I used two teaspoons raw honey, 1/2 ripe banana mashed -- mainly because that was way too much honey for me. I may have added a little apple sauce.)
coconut oil - 1/2 cup, liquified
Preparation:
Preheat oven to 375°F.
Line two baking sheets with parchment paper and set aside.
Combine dry ingredients in a large mixing bowl, stirring with a spoon or whisk to integrate the ingredients and break up any chunks.
Whisk wet ingredients together in a medium bowl.
Pour wet ingredients into dry ingredients and stir until all ingredients are combined. Fold in chocolate chips, or the ingredient of your choice.
Refrigerate dough for 15-30 minutes or until firm.
Scoop onto parchment paper about 1 inch apart and bake for 8-10 minutes or until the tops are golden brown. Watch carefully so that the bottoms don't burn.
Transfer to a cooling rack and cool until they reach room temperature, then place cookies in an airtight container and store in the refrigerator.
These were both hits with people who were not on gluten-free/paeolo diets, and the best cookies I've had in a while. Being on this sort of diet - requires a thick skin and will-power, you run into a lot of insane criticism from folks.