No flour? No problem. You won't miss the wheat one bit in these
tasty gluten-free Almond Coconut Chocolate Chip cookies.
I am a major fan of chocolate chip cookies. The other day a coworker and I were discussing our favorite cookie recipes and I mentioned that I rarely got the yield out of a recipe that it said it made. Like, if the recipe says it makes 48 cookies, I'll more likely only get 3/4 of that yield at best. That definitely couldn't be because I consume so much of the cookie dough while making said cookies, right? Nah. That couldn't be it.
I think one of the things that drew me to this recipe was that it was low-yield, meaning I wouldn't be as tempted to eat so much of the dough. The number of cookies you'll get out of this recipe will totally depend on how big your scoops of cookie dough are; I used a 1.5 tablespoon scoop and baked up about 14 cookies; I think the original recipe yielded about 20 cookies. Also, to make larger cookies, be sure to flatten your cookies quite a bit, otherwise they'll be a little rounder and smaller, as mine are.
Almond Coconut Chocolate Chip Cookies (printer-friendly version)
makes 14 cookies
1 1/4 cups almond meal
1/4 cup chopped dark chocolate chips
1/2 cup shredded unsweetened coconut
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/3 cup brown sugar
1 egg
3 tablespoons coconut oil, melted and cooled slightly
1/2 teaspoon vanilla extract
1. In a large bowl, stir together the almond meal, chopped dark chocolate chips, shredded coconut, baking powder, salt, and brown sugar.
2. In a separate bowl, whisk the egg until uniform in color and doubled in volume.
3. Add the coconut oil and vanilla to the egg and stir to combine. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Chill the dough in the fridge for at least 30 minutes.
5. Preheat the oven to 375 degrees. Shape the dough into 1-inch balls (I used a 1.5 tablespoon scoop), then place on the baking sheet with about 1 1/2 inches of space between each ball. Press the dough balls down to flatten them. Bake until the edges are just beginning to brown, 7-10 minutes. Let cool on a wire rack. Store leftover cookies at room temperature in an airtight container.
(adapted from this recipe from Minimalist Baker)
makes 14 cookies
1 1/4 cups almond meal
1/4 cup chopped dark chocolate chips
1/2 cup shredded unsweetened coconut
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/3 cup brown sugar
1 egg
3 tablespoons coconut oil, melted and cooled slightly
1/2 teaspoon vanilla extract
1. In a large bowl, stir together the almond meal, chopped dark chocolate chips, shredded coconut, baking powder, salt, and brown sugar.
2. In a separate bowl, whisk the egg until uniform in color and doubled in volume.
3. Add the coconut oil and vanilla to the egg and stir to combine. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Chill the dough in the fridge for at least 30 minutes.
5. Preheat the oven to 375 degrees. Shape the dough into 1-inch balls (I used a 1.5 tablespoon scoop), then place on the baking sheet with about 1 1/2 inches of space between each ball. Press the dough balls down to flatten them. Bake until the edges are just beginning to brown, 7-10 minutes. Let cool on a wire rack. Store leftover cookies at room temperature in an airtight container.
(adapted from this recipe from Minimalist Baker)
No comments:
Post a Comment