Baking & Dessert

By Madeleine Ignon | April 13, 2012

Maybe I am slow to catch on, but my new favorite baking ingredient is almond meal, also known as almond flour. I don’t have a gluten allergy, but I love baking with it as an alternative to flour because then everyone can afford to indulge in a sweet treat.

I find that baking with almond flour yields lighter results, and adds a bit of protein and texture to boot. This recipe is a take on the classic, but made a little healthier. Obviously, glass of cold milk required.

Gluten-Free Chocolate Chip Cookies Recipe

Servings: 10
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins

Ingredients

  • 2 1/2 cups almond meal
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 10 tablespoons butter, melted
  • 1 tablespoon vanilla extract
  • 1/2 cup honey or agave nectar or brown sugar
  • 1 cup dark chocolate chips

Directions

1. Combine all ingredients in a large bowl and mix together until they are well incorporated.
2. Form 1-inch balls of cookie dough and press onto a parchment paper-covered baking sheet.
3. Bake at 350° for 7-10 minutes, then cool and serve!

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