IHey ya'll! I know I haven't posted in a while, but I've been really busy this summer. :) I know, great excuse, right? :) Anyway, I made this recipe today and when I tasted the finished product I just knew I had to share the recipe! By the way, I've gone gluten free! I know, it probably won't last for very long, but I want to try it out anyway. I couldn't have any of the sweets that my sister Rebekah was making, so I decided to make something for myself and my mom this morning. My mom is my inspiration. She has been gluten free for the past year or so. If she wasn't that dedicated, I probably would have no motivation:) Now that I'm gluten free too, I'll make more things for her and myself. Just because I've gone gluten free, it doesn't mean I'm gonna stop baking!:) All you need is a few different ingredients than you wouldn't normally use, and a lot of imagination, and you can create confections that are sometimes more tasty than regular flour recipes. I adapted this recipe from Elana's pantry. By the way, that's a great place to go if your gluten free. She has some of the greatest recipes!!! I had to change a couple things due to my lack of a couple of ingredients. But, they came out great anyway! That's the great thing about baking gluten free; you can improvise so much. It's like a blank canvas. I didn't have any more agave nectar around (which is usually a plenteous ingredient around my house), so I substituted it with honey. It has almost the same consistency, maybe just a little thicker, but the cookies didn't taste any different than if you'd of use agave nectar. And, actually, I think honey might be a better option. It's a more readily available ingredient for most people, and cheaper than agave nectar. for some reason, I had to add more almond flour after I added the wet mixture to the dry mixture, it might of been because of the honey. Just start with 2 1/2 cups, then add a little more if it's too runny. You want it to almost be the consistency of regular cookie dough. If you use the coconut, you probably won't have to add extra flour. I put the coconut as optional because it wasn't in the original recipe, and, not everyone is a coconut lover like me:) It really does make them that much better, though. Another thing, try to make these cookies pretty small when your shaping them; it's better if they're smaller. They're very soft, so it's easier to move them from the tray and eat them if they're smaller :) Hope you can try this recipe. It's easy, and totally worth the little effort it requires!:)
Gluten Free Chocolate Chip Cookies:
Ingredients:
- 2 1/2 cups blanched almond flour
- 1/2 coconut (optional)
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 10 tbsp butter, melted
- 1 tbsp vanilla extract
- 1/2 cup honey (or agave nectar)
- 1 cup chocolate chips (or chocolate chunks)
Directions:
- Combine dry ingredients in a large bowl.
- Whisk wet ingredients in a small bowl until combined.
- Mix wet ingredients into the dry mixture.
- Preheat oven to 350 degrees.
- Form 1 inch balls and press lightly onto parchment lined cookie sheet.
- Bake for 7-10 minutes, or until lightly browned.
- Let cool slightly before transferring to a cooling rack or plate, they're soft!
- Serve and enjoy! (goes great with a glass of milk!)
