Gluten-Free Almond Chip Cookies
Nutritional Info
- Servings Per Recipe: 21
- Amount Per Serving
- Calories: 109.3
- Total Fat: 6.5 g
- Cholesterol: 9.6 mg
- Sodium: 37.5 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 0.9 g
- Protein: 2.3 g
View full nutritional breakdown of Gluten-Free Almond Chip Cookies calories by ingredient
Introduction
Recently having been diagnosed with celiac disease, I really wanted to create a cookie recipe for when I need a sweet, instead of buying the really expensive dough from the supermarket. These are fantastic! Recently having been diagnosed with celiac disease, I really wanted to create a cookie recipe for when I need a sweet, instead of buying the really expensive dough from the supermarket. These are fantastic!Number of Servings: 21
Ingredients
-
Almond Flour - 1 cup (I ground myself)
White Rice Flour - 1/2 cup
Ground Flax Seed - 1/4 cup
Salt - 1/4 tsp.
Coconut Oil - 1/4 cup
Granulated Sugar - 1/2 cup
Vanilla Extract 1/2 tsp.
1 large egg
Hershey's Milk Chocolate Baking Chips - 1/4 cup
Reese's Peanut Butter Baking Chips - 1/4 cup
Tips
You could easily substitute 1/3 cup of honey for the sugar or even cut that back more if you please. They are pretty sweet!
Directions
Preheat oven to 350 F. Stir together almond flour, rice flour, ground flax seed, salt, and sugar in a large bowl. Since coconut oil solidifies around 70F, warm coconut oil up to be almost melted if needed. Add to bowl with dry ingredients as well as the egg and vanilla. Mix well. Add chocolate and peanut butter chips and stir in.
Dough may be quite loose if the temperature is high, so stick in refrigerator for 15-20 minutes. Warm cookie dough spreads. Drop on to non-stick cookie sheet by rounded tablespoon two inches apart. Bake for 8-10 minutes until middles look almost set. We like cookies to be very soft, so I set my timer for 7 minutes and watch it for one more minute until it gets to the consistency I like. Once removed from oven, let the cookies stay on the pan 3-5 minutes to retain shape. Move to cooling rack. Store in an air-tight container maybe up to 5 days? They never last longer than 24 hours!
Serving Size: Makes approximately 21 cookies
Number of Servings: 21
Recipe submitted by SparkPeople user SUPERDUPERKERRY.
Dough may be quite loose if the temperature is high, so stick in refrigerator for 15-20 minutes. Warm cookie dough spreads. Drop on to non-stick cookie sheet by rounded tablespoon two inches apart. Bake for 8-10 minutes until middles look almost set. We like cookies to be very soft, so I set my timer for 7 minutes and watch it for one more minute until it gets to the consistency I like. Once removed from oven, let the cookies stay on the pan 3-5 minutes to retain shape. Move to cooling rack. Store in an air-tight container maybe up to 5 days? They never last longer than 24 hours!
Serving Size: Makes approximately 21 cookies
Number of Servings: 21
Recipe submitted by SparkPeople user SUPERDUPERKERRY.