Thursday, January 20
I know you may be thinking "Where am I? Why am I here...I don't visit this blog for healthy recipes. This is my dark little happy place where I come to escape all that is green, leafy and not 'free' of anything except vital nutrients...and what is up with the fickle backgrounds?" But before you click away dramatically, feeling betrayed and alone, please just let me explain. I have and always will, worship at the alter of butter, sugar and dark imported beer. There just happened to be a bit of leftover almond flour from this month's Daring Bakers recipe (coming soon!). As for my blog's schizophrenic appearance lately, I've been toying with some new templates.
This may come as a shock, but I actually like gluten-free desserts. If made properly, you can't tell they're missing all the beautiful white stuff. I've always wanted to try making one of my favourite things in the world, chocolate chip cookies, in gluten-free form. The final verdict? They are so blithe, you practically inhale them. I throw around the word 'addicting' a lot, so much so that it may have lost its merit, but I mean it, truly.
Because the cookies are made with almond flour/meal, they have a rich, nutty...je ne sais quoi quality. The flavour is heartier than the traditional cookies yet you don't feel as though you need to take a nap after eating a few. Most people found the cookies bewitching, a tiny fistful lost the enchantment after hearing the mercurial phrase *gluten-free* (their loss!).
Gluten-Free Chocolate Chunk Cookies (recipe adapted from Elana's Pantry)
2 1/2 cups of almond flour
1/4 teaspoon of salt
1/4 teaspoon of baking Soda
10 Tablespoons of butter (melted and cooled)
1 teaspoon of pure vanilla extract
1/2 cup of real maple syrup (you may use agave nectar)
1 cup of chopped dark chocolate
In a medium bowl, stir together the almond flour, salt, and baking soda.
In a separate smaller bowl, whisk together the melted butter, vanilla, and maple syrup. Pour the wet ingredients over the dry and mix until combined. Stir in the chunks of chopped chocolate.
Note: At this point, due to habit, I covered the bowl and let it chill in the refrigerator for 3 hours. I don't think it's necessary...
Preheat the oven to 350F. Line cookie sheets with parchment paper.
I used a 1/2 Tablespoon per cookie (this made about 20 cookies.) If you prefer, you can make yours larger.
Bake for 7-10 minutes. They won't spread very much, or change colour but mine were perfect after 8 minutes. Allow cookies to cool on the sheets before removing.
more gluten free love:
Dark Chocolate Almond Butter Cookies
Blueberry Coconut Macaroons
Pistachio Almond Cake