This truly tasty recipe belongs to my good friend Tamara. While I don not believe she is gluten free she does have many bizarrio allergies and is constantly playing with her food. One of the reasons I think we get along so well. So here is her recipe for coconut almond flour chocolate chip cookies and a cute pic of one of her boys helping make them (as apposed to just helping eat them like my ds)
For this recipe you need two sticks of butter softened to room
temperature, so plan ahead! I left mine out last night so I could make
these cookies first thing this morning. Preheat oven to 375 and line a
cookie sheet with parchment paper (I love parchment paper).
Dry Ingredients
- 2 cups almond flour
- 1 cup coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 cup ground flaxseed meal
Mix
these five ingredients together in a bowl until well blended. I use
Bob's Red Mill coconut and almond flours. I haven't tried making almond
flour from scratch because I don't have a food processor, but I hear
it's really simple.
Wet Ingredients
- 2 eggs
- 1/2 cup maple syrup
- 1/3 cup almond butter
- 2 sticks of butter (softened)
Beat
the heck out of these four ingredients! Then add the dry ingredients
to the wet ingredients. This is one of those recipes that's great to
make with kids, it's easy for them to comprehend the whole dry/wet
thing.... Mix well and then add:
Yummy Ingredient
- Chocolate
chips- 1/2 cup or as much as your kids talk you into using (I always
hear "Mom that doesn't look like enough chocolate chips... these are
supposed to be CHOCOLATE CHIP cookies.")
Stir
in the chips! I was excited to be able to use newly certified
peanut-free Ghirardelli bittersweet chocolate chips today. :0) Enjoy
Life chocolate chips are another good option- they are also soy-free,
dairy-free and gluten-free. For my dairy-free friends, feel free to
substitute coconut oil, olive oil or almond oil for the butter.
Let
the kids spoon out the cookie dough in balls and put them on the
parchment paper, stressing the need for about 2 inches of space between
cookie dough balls and the fact that the last time they made a cookie as
big as their head it didn't turn out as well as they'd hoped. Squash
the balls FLAT but not too thin.
Bake for about 12-15
minutes, shamelessly using your kids to "keep an eye on things." Remove
cookies from oven and let them stay on the cookie sheet for a couple of
minutes before moving them to a cooling rack. Remind kids that the
last time they grabbed the cooling cookies off the rack they burnt their
tongues. Pour glasses of cold milk in preparation for this to happen
anyway.
This should in theory make about 2 dozen cookies,
depending on how big you make them. Nate decided to make small(ish)
ones this morning, so far we have 3 dozen and are still baking.
Have a happy day!