Gluten Free Almond Flour Chocolate Chip Cookies

I struggle with grains and flour and have for years; part of it I never realized until I started eliminating it from my diet and all of a sudden poof the gut aches and constant stomach burning seemed to subside.  I think overall my body is still cleansing itself, but the difference in the bloat in my skin – not just my stomach, but my face, hands and feet was significant enough for me to take a step back and examine what I was doing, and what changes I should make.  The remaining fact still remained – I DO LOVE SWEETS, so I had to figure out a way to still enjoy my habit of baking and getting the Almond or Coconut flour replacement figured out.  Mind you, its not a perfect system and you have to experiment.  I am not a big dairy intake person either so below are a few substitutions I have made to a wonderful gluten free recipe.

Whether you like chewy cookies or crisped crunch, that depends greatly on how long you leave them in the oven, but a watchful eye is required if leaving them in longer as Almond flour will burn much quicker.

Ingredients – I got this from All Recipes originally below are my alterations

  • 1/4 cup brown sugar, light or dark (I substituted this for Swerve, a Granular Sugar Replacement – but be careful – its super sweet I used less)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons butter, at room temperature (I substituted this for applesauce, you can play with this a bit depending on the consistency you want)
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 2 cups Almond Flour
  • 1/2 cup chocolate chips

Directions

  1. Preheat the oven to 350 degrees 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-inch 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.

 

Here are some of the pictures – I don’t have fancy photography – my cookies sheets are scratched and very used, I don’t have a fancy kitchen for that matter – but the eats are good and the baking smiles.  Hope you get as much enjoyment as I did.

The consistency is going to be different, this will take some getting used to. If the mix is too sticky; and almond flour to your hands when rolling for cookies

 

Swerve is a brand new sugar replacement product, it is VERY sweet so use sparingly. It is made from plants so is a great alternative, because honestly – there is not a good replacement for chocolate chips – well carob, but I will just leave it at that.  Just sayin’

 

 

 

 

 

 

 

The end result, I liked them – I am still working on refining my recipe and I will revisit this article once I perfect it. Bottom Line: My husband LOVED them and could not understand what I did not like about them, hey and the bottom line for me is; honestly I am making them for him too, so at least one customer is perfectly satisfied.  Let me know how you did; and what alternatives you might use.  For now its a work in progress – but one that does not hurt my stomach to eat! That’s a WIN!

 

Signing off from, The Life of a Jazz Promoter!!

 

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