I can't begin to tell you how good these are! With all my issues with my disease, I am trying different things to help slow the progression. Becoming grain free is one of them. I was already gluten free due to Celiac, but now I will be cutting out all grains...rice, beans, corn, etc. These lovelies were made with ALMOND FLOUR that I ground myself. I used the almonds with the skins on for more nutrition and fiber. These stayed wonderfully soft unlike my other chocolate chip cookies made with rice flour. (they stayed soft for a day). My family scarfed these down!
Here's the recipe
5oz almond flour (1 1/4 c) (you can grind your own in a coffee grinder or get it at the store)
scant 1/2 t salt
1/4 t baking soda
1/4 c honey or maple syrup
1/8 c oil (grapeseed, coconut, macadamia)
1 tsp vanilla
1/4 to 1/2 c chocolate chips of your choice (I used scant 1/2 c semi-swt Ghiradeli)
- Heat oven to 325.
- Mix almond flour, salt, and baking soda well. In a small bowl, mix honey, oil, and vanilla. Combine wet and dry ingredients, mixing well. Add chocolate chips. Batter should be thick enough that you can roll a small ball between your palms and set it on the cookie sheet without it drooping or losing shape.
- Make small balls of cookie dough and space them evenly on a cookie sheet. (you can press them, but I didn't)
- Bake about 6 minutes. Watch closely and remove when the edges start to brown. . . they could be done at 4 minutes or at 8 minutes depending on the size of the cookie and your oven calibration.