Since going gluten free, we have been on a quest to find new things that we love and taste great. We had our first attempt at chocolate chip cookies recently and LOVED THEM! The almond flour gives it a delicious buttery taste unlike regular chocolate chip cookies. I actually got this recipe from the fixate cookbook and wanted to share it with all of you. The fixate cookbook has been my saving grace while I transitioned to gluten free because many of the recipes are already adapted to be gluten free. You can click here to check it out on my website.
Ingredients
3 cups almond flour
1 tsp. baking soda, gluten free
1/4 tsp. sea salt or Himalayan Salt
1/4 cup extra-virgin organic coconut oil, melted
1/4 cup pure maple syrup or raw honey
1 large egg
2 large egg whites (1/4 cup)
1 tsp pure vanilla extract
1/2 cup semi-sweet or dark chocolate chips
Directions Preheat oven to 375Line two baking sheets with parchment paperCombine almond flour, baking soda, and salt in medium bowl; set asideBeat oil and maple syrup in a large mixer bowl until creamy, approximately 4-5 minutesAdd egg, egg whites, and extract; beat additional 2 minutesAdd almond flour mixture and mix until blendedDrop rounded TBSP not prepared baking sheet. Flatten cookies with a spatula if desired. Bake approximately 14 minutes or until golden brown.Store in airtight container
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