Grain-free (& gluten-free!) almond flour Wheat-Belly-friendly chocolate chip cookies. more
These gluten free chocolate chip cookies are almost paleo. I swear.
And anyway they’re made with almond flour—and absolutely none of the typical rice flours that generally find their way into gluten-free flour. None! So really, they’re almost Paleo. And what’s more. I, a severe cookie lover, love these healthy gluten free chocolate chip cookies.
I’m very used to eating crazy Svengali foods that hypnotize me into wanting moremoremore. I really enjoy those foods. I even enjoy the hypnosis bit. Very refreshing. But if this whole Wheat-Belly-exploration thing has taught me anything, it’s that … I rather enjoy eating a cookie every now and again that has a built-in STOP mechanism. As much as I love these grain-free, Wheat-Belly-inspired cookies (and I do), I have never been able to eat more than two cookies at a clip. Two cookies!
And, not for nothing, these cookies are a true feast for the eyes. Aren’t they? I love the little crackle across the top. Very chic. Well-played, Cookie.
These beauties are made with blanched almond flour and a bit of navy bean flour (have I ever lied to you? it’s nothing like those regular and truly offensive stinky bean flours, but it’s packed with fiber and protein), then not-too-much butter, eggs (just 2 – no omelet cookies, please), and some honey and molasses.
I really enjoy baking with honey, as, unlike refined sugar, it alone may be responsible for these cookies’ inborn STOP mechanism. Think about it: have you ever gorged on something made with honey? Once you’ve had enough, you just lose interest and maybe get distracted by something shiny (oh, wait… that’s me). The touch of molasses lends the cookies that brown sugar feel. And the dark chocolate chunks are super low in refined sugar. Not to mention their deep flavor.
These crazy cookies start out dark in color, and then get more pale as they set in the oven. Then, they begin to brown around the edges. Go with it.
Wait ’till you taste the soft, chewy bite of these gorgeous cookies. My favorite? One or two (no more! I swear!), right out of the freezer. They’re a new staple in my house. I can’t wait to hear what YOU think!
2 cups (224 g) blanched almond flour
7 tablespoons (63 g) navy bean flour (we talked about this flour yesterday)
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 tablespoons (56 g) unsalted butter, at room temperature
2 extra large eggs (120 g, without the shell) at room temperature, beaten
4 tablespoons (84 g) honey
1 1/2 tablespoons (32 g) unsulphured molasses
2 teaspoons pure vanilla extract
4 ounces dark chocolate chunks (I used dark chocolate wafers and chopped them into chunks)
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the almond flour, navy bean flour, baking soda and salt, and whisk to combine well, working out any lumps in the almond flour. In a separate, small bowl, place the butter, eggs, honey, molasses and vanilla, and mix to combine well. Create a well in the center of the dry ingredients, add the wet ingredients and mix to combine well. The mixture will be thick and moist. Add the chocolate chunks, and mix until the chocolate is evenly distributed throughout the cookie dough.
Scoop the cookie dough by rounded tablespoon (about 25 grams each) onto the prepared baking sheet, about 1 1/2 inches apart. Roll each piece of cookie dough between your palms into a ball, and then flatten into a disk and place back on the baking sheet. Place the baking sheet in the freezer for 5 minutes or until cold.
Remove the baking sheet from the freezer and place the cookies in the center of the preheated oven and bake until the cookies have become more pale in color than they were when they were raw, with dark golden brown edges (about 8 minutes). Remove the baking sheet from the oven and allow the cookies to cool until set on the baking sheet (about 5 minutes). Transfer to a wire rack to cool completely.
P.S. If you haven’t yet, please pick up your copy of Gluten-Free on a Shoestring Quick & Easy! I can’t keep the blog going without your support (for real)!