Almond Chocolate Chip Cookies: Gluten Free

Once again, Bob’s Red Mill brought an ear to ear smile to my face.

Right before leaving for Boston, I received Almond Meal and Hazelnut Meal, two nutritious gluten free flours from Bob’s Red Mill.  Low in carbohydrates and rich in protein. 

On each package was a recipe for chocolate chip cookies using the nut meals.  The following recipe uses the Almond meal and produced a soft cookie, firm texture and a lot of good flavor.

Makes about 16 – 20 cookies depending on the size

• 3 cups Bob’s Red Mill Natural Almond Meal
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/4 cup coconut oil
• 1/4 cup 100% natural maple syrup
• 1 whole egg
• 2 egg whites
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup dark chocolate chips

Line 2 baking sheets with parchment paper and preheat the oven to 375 deg. F.

In a small bowl, combine the almond meal, baking soda, and sea salt.  Set aside

In a larger bowl, combine the coconut oil with the maple syrup and mix for about 5 minutes or  until creamy.  Add the eggs and extracts and mix for another 2 to 3 minutes.  Sir in chocolate chips.

Drop onto parchment lined cookie sheets by heaping tablespoons, about 1 inch apart.  Flatten slightly.  Bake for 15 minutes, allow to cool, get ready to gobble them down.

Light, soft, and a lot of flavor.

Have you ever baked, cooked, created with Almond Meal? … or other nut flours?