I realized yesterday, about 10 minutes before I was going to head home, that I hadn’t picked a recipe for my Friday demo. I keep a stash of recipe ideas, so I delved in to see what I had already available to me. Back in September, I found a recipe for cookies with no flour (hence they are also gluten-free) that were also vegan and I decided it was high time that I gave them a go. After baking them and tasting them, I have to wonder why I waited so long to demo them!
I found this recipe on AllRecipes.com, and found out that the Almond Board of California had submitted it to the website, but that it was originally created by Elana Amsterdam in her cookbook The Gluten-Free Almond Flour Cookbook (she has a new cookbook coming out soon that is all about cupcakes made with almond and coconut flour). I had somehow never heard of this cookbook, but I will be buying a copy soon (we don’t carry it at the Co-op, but I’ll check my favorite bookstore Village Books). I love almonds, and they are a great source of protein and fiber, so a whole cookbook of recipes sounds great to me!
As always, I made a few adjustments to the original recipe according to my personal tastes – instead of grapeseed oil, I used organic canola oil (grapeseed oil gives me a stomach-ache, but it is a healthy oil that promotes “good” cholesterol and has a high smoking point) and I toasted the sliced almonds and the almond flour/meal as well. You don’t have to do either, and I only indicate to toast the sliced almonds in the recipe – if you want to go the extra step and lightly toast the almond meal/flour, then make sure you cool it before finishing the recipe, and you’ll only need to toast it (stirring constantly) for about a minute.
I was a little concerned because the batter seemed really wet, but the cookies turned out to be soft and delicious! They are pretty fragile when they come out of the oven, and you need to let them cool on the baking sheet for at least 20 minutes. I put them in the fridge (still on the sheets) after they had cooled the allotted amount of time, and they became much less fragile but still stayed soft and moist. They were loved by all who tried them, and are great if you can’t have grains, gluten, and/or dairy products. They were super easy to make and I had the whole batch prepared and cooled in under an hour.
Double Almond Chocolate Chip Cookies
adapted from The Gluten-free Almond Flour Cookbook by Elana Amsterdam
- 2 1/2 c gluten-free almond flour/meal (I used Bob’s Red Mill)
- 1/2 t sea salt
- 1/2 t baking soda
- 1/2 c grapeseed or organic canola oil
- 1/2 c organic agave nectar
- 1 T organic gluten-free vanilla
- 1/2 c organic dark chocolate chips
- 1/2 c sliced almonds
- Preheat oven to 350°. Prepare 2 baking sheets by lining them with parchment paper.
- Place sliced almonds in a heavy-bottomed skillet over medium heat. Toast almonds until they are fragrant and slightly browned.
- In a large bowl, combine almond flour, sea salt, and baking soda.
- In a 2 c measuring cup (or a medium bowl) combine oil, agave, and vanilla.
- Stir wet ingredients into the dry ingredients until thoroughly combined. The batter will be very wet.
- Fold in chocolate chips and toasted almonds.
- Spoon dough 1 heaping Tablespoon at a time onto your prepared baking sheet, pressing down with your palm or the back of your spoon to flatten, about 1 inch apart.
- Bake for 8—12 minutes, until lightly golden.
- Cool cookies on the baking sheet for 20 minutes, then remove and serve!
You don’t need to toast the sliced almonds—it just adds a little more flavor to the cookie, and if you are not gluten-intolerant (or don’t have access to organic versions of the ingredients) then you don’t need to be overly concerned with the specific ingredients listed.
Suggestions from Allrecipes.com members: You can omit the chocolate chips and make jam thumbprint cookies with this recipe as well. After you put the heaping T of batter on the cookie sheet, make an indentation in the center with your thumb. Fill with a small scoop of your favorite jam and bake as directed.