Wednesday, July 10, 2013

Gluten-Free Chocolate Chip Cookie

gluten-free cookie

There is so much to say about this cookie recipe I am sharing with you today.  I was pretty nervous about how it would turn out.  A cookie with half the butter and and a third of the sugar that I normally use had me skeptical enough.  Then, lets just take all the flour out and add ground almonds instead– that will work!  Clearly, I had very low expectations when I started to make this recipe.

gluten-free chocolate chip cookie

My expectations were put to rest pretty quickly.  First off– this recipe came together in no time at all.  Probably a 3 minute cookie dough.  The cookie dough actually looked like cookie dough and stayed in a ball when I rolled each cookie, which bolstered me up quite nicely.  I kept peeking at them in the oven, expecting a total disaster but they looked fine the entire time.  I pulled them out when they were still pretty soft and didn't wait very long before biting into one.  And my goodness– it was delicious!  It definitely is not a traditional chocolate chip cookie.  It has a very prevalent nuttiness that I really enjoyed, especially combined with the chocolate chips and coconut.  And while the flour was fairly notably missing– I found myself not actually missing it one little bit

gluten-free chocolate chip cookie

Notes on the recipe itself:  

-I prefer almond meal to almond flour in this recipe.  I liked the texture the meal added to the cookie, the cost being considerably lower didn't hurt either.  

- Not all almond meal is gluten free!  If you have a gluten allergy be sure to check your package.  My batch of cookies were not technically gluten free as the almond meal I bought at Trader Joe's was apparently processed in a plant with wheat.  Not a problem for us but could be for many people.

Gluten-Free Chocolate Chip Cookies

Yield: 3 dozen, 2-inch cookies

3 cups almond meal
1/2 cup butter, room temperature 
1/2 cup sugar
2 eggs
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking soda
1/2 cup chocolate chips– I used mini
1/2 cup chopped nuts– we used coconut chips

Preheat oven to 375 and line a cookie sheet with parchment or a silicon mat.

In a large bowl cream butter and sugar.  Add the eggs in one at a time followed by the vanilla.  Add in the salt, baking soda and almond meal and mix until combined.  Mix in the chocolate chips and any other add-ins you desire.  

Roll the dough into 1-inch balls and place on prepared cookie sheet with about an inch in between each ball.  Gently press the cookies down until they are about 1/2-inch tall.

Bake for about 10 minutes until they do not show an indention when touching them gently (they will not get very golden in color).

Remove from baking sheet onto a cooling rack or parchment paper.

1 comment:

  1. These look AMAZING! I am on a Gluten Free diet, so I definitely have to be careful. I buy almond meal from Bob's Red Mill, and it is awesome! I am going to try this recipe. Plus the deviled eggs. Choc chip cookies and deviled eggs for dinner = winning. Especially for a Dietitian ;)

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