Sunday, July 19, 2015

Yummy gluten-free cookies

gluten-free almond flour chocolate chip


1/4 cup brown sugar - (used Sugar In the Raw)
1/2 tsp. baking soda - (ran out so I used 1 1/2 tsps. of baking powder).
1/4 tsp. salt - (I omitted since I used baking powder)
2 tbs. butter at room temperature - (I used Earth's Balance Vegan Spread)
2 tsps. vanilla extract
1 large egg - (omitted and used 1 tbs of flax to 3 tbs of water and let sit for 30 minutes in fridge)
2 cups King Arthur Almond Flour
1/2 cup chocolate chips  - (I used Enjoy Life Mini Chips - non dairy and soy free)

1) Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment.
2) Combine the brown sugar, baking soda, salt, and butter, and mix until smooth.
3) Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.
4) Stir in the chocolate chips.
5) Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here.
6) Gently flatten the cookies to about 3/8" thick.
7) Bake the cookies for 9 to 12 minutes, until golden brown.
8) Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely.

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