Every time I make these cookies, Grant and I are more convinced that they are, really, the best thing to ever come out of my kitchen. Let's just say: If gluten-free baking were no object, I would still pick to bake these above all my other chocolate chip recipes. Whoa. I said it. So I'm re-posting the recipe. It's time to put it out there again.
This recipe yields a cookie with classic chocolate chip flavors, and a few subtle twists to make them even more lovable. (Not to mention allergy-friendly! There's no gluten, dairy, or refined sugar here.) Ground almonds make up the bulk of the dry ingredients, brown sugar is swapped out for coconut sugar, and my favorite: there's a dash of cocoa in the dough. The nuts and coconut sugar give them a very faint toasty toffee flavor. Yum! As for texture, these cookies are not at all cakey. They're thin, chewy, salty, and spread like crazy when baked. I originally called them King-Size Cookies, simply because they were bigger than my hand when they came out of the oven.
Tender-chewy at 9 minutes baking time, and perfectly crisp-chewy at 11 minutes.. you decide how you like them. I'd try both. I'll have time to play with the baking time, because I'm holding onto this recipe forever.
Almond Chocolate Chip Cookies
(Adapted from Food Loves Writing's cherry chocolate chip cookies. Gluten and dairy free.)
1/2 cup softened coconut oil (or palm shortening)
3/4 cup coconut sugar
1 teaspoon cocoa powder
1 teaspoon vanilla
1 cup almond meal*, toasted (at 350º for 10-15 minutes, or until lightly golden)
1/4 cup brown rice flour (I use this sprouted kind)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi-sweet chocolate chips (I used Enjoy Life brand)
*I pulsed blanched almonds from Trader Joe's in my food processor until they were very fine to make the almond meal.
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- watch out! They spread. 6 cookies per baking sheet is perfect for me. 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 please eat a couple of them warm.