Cookies without the gluten? Absolutely? Do they taste good? They taste GREAT ! The secret is almond flour. It is a wonderful baking ingredient that takes gluten-free from so-so to superb! Add some dark chocolate cocoa powder and a slew of peanut butter chips and you have one rockin' cookie.
My son follows a gluten-free diet and I am always looking for new baking ideas. I love baking cupcakes - they are my specialty - but cookies are fun, easy and a wonderful way to spice up school lunches.
If peanuts are a no-no at your school the just replace the peanut butter chips for chocolate chips or butterscotch chips and you are in business.
I highly recommend you use a parchment lined baking sheet when baking these cookies. They slide off , don't stick and clean-up is a breeze.
Use top quality almond flour. Though Bob Red Mill's products are lovely, I find their almond flour too grainy. So try some other brands and see which one works for you. I have always used the JK Gourmet brand.
I used my KitchenAid stand mixer for this recipe but a bowl and whisk would work just as well. Just ensure the ingredients are blended well and no almond flour lumps can be seen.
So are you ready? Let's get to it !
*adapted source recipe: Chocolate Chocolate Chip Cookies, Joyful Abode
WHAT YOU NEED
5 tablespoons butter at room temperature
3 tablespoons honey
1 teaspoon pure vanilla extract
1 1/4 cup almond flour
1/8 teaspoons of baking soda
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
3 tablespoons cocoa powder ( I use Cocoa Barry - Extra Brute)
1/2 cup peanut butter chips
PREHEAT oven to 350F
LINE a baking sheet with parchment paper
IN MED BOWL, thoroughly whisk together first 4 ingredients
IN LARGE BOWL, combine remaining ingredients except chips. Whisk thoroughly
ADD wet ingredients to dry ingredients and whisk thoroughly until well blended
FOLD in peanut butter chips
DROP batter by teaspoonful onto baking sheet leaving 1/2 inch space between (these do not spread much at all)
BAKE 12 minutes
IMMEDIATELY remove cookies from pan using a stiff spatula and transfer to cooling rack
LET cool completely