February 3, 2014

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 egg
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.


Lauren Eland said...

Do you have an option without the almonds for those who can't do nuts?? I would love to make these but cant! :(

Anneliese said...

this recipe is so "do-able" for me! i can't wait to try it out!

Laura Murphy said...

Gonna make these right now! Yum! But I'm going to double the recipe. I can see that these will go down quickly!

Baby is looking adorbs!

Anonymous said...

Have a newborn with colic in the polar vortex of MN. And just went dairy free. These cookies are making my life. Would love a post on how your newborn experience is different this time around.

Unknown said...

Wow, nice information for more oil and sugar

Kara Pyo said...

Just remembered these cookies!! I'm so excited to make them again. I miss your thoughts about life and faith. Hope you and your sweet family are doing well.

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about this blog

Hello, I'm Summer. A people-loving introvert whose hope and life is in Jesus. His promises are my passion and my ministry is homelife. This blog is a place for me to write about everyday things. Especially food. My favorite thing to do is sit around a table, lingering over a long meal with good conversation. I live with my husband and our 2 littles. We like blizzards, thrifting, grammar, guacamole, cheerful hearts, nice manners, good movies, and making simple, real, nutrient-dense food.

"If Christ be anything, He must be everything."
-C.H. Spurgeon

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