February 10, 2011

Cookies. Yum.

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So, last week was crazy but awesome. In case you missed this post, there were lots of things that made me go :), one of which was my trunk show at Exhale Spa! This was to be my first show in a store and I went a bit kookoo trying to make sure everything was perfect. There were some all-nighters and jewelry making marathons; my apartment looked like a tornado of semi precious stones hit. There were also many more takeout meals than there were home cooked meals. Once the storm was over, all I wanted to do was spend some time in my kitchen and I knew exactly what I wanted to make: Chocolate Chip Cookies!!! But of course, I hadn't food shopped in a while and was almost all out of gluten free flours. I should point out that the sudden baking inspiration hit at 10pm so running out to buy flour was not an option.

Lucky for me, I had discovered The Gluten-Free Almond Flour Cookbook by Elana Amsterdam a few weeks ago and knew that Elana must have some cookie recipes using almond flour, which I just happened to have on hand. It took me less than five minutes to find a Double Almond Chocolate Chip Cookies recipe on her website that looked so easy and delicious. I adjusted a few of the ingredients to reduce the oil a bit and removed the almond slivers since I didn't have any. I also added cinnamon just because I love it. And wallah! Easy, yummy and gluten free cookies in a matter of minutes. These cookies are also so easy to make vegan as long as you use vegan chocolate chips. So perfect for all you peeps on a "Vegan for a Week" challenge!

Almond Flour Chocolate Chip Cookies
adapted from Elana's Pantry
makes 2 dozen cookies (I must make them larger than Elana)

2 1/2 cups of Blanched Almond Flour
1/2 tsp Sea Salt
1/2 tsp Baking Soda
1/4 cup Grapeseed Oil
1/4 cup Unsweetened Applesauce
1/2 cup Agave
1 tbsp Vanilla Extract
1/2 tsp Cinnamon
1/2-3/4 cup Chocolate Chips (depending on how chocolaty you want your cookies)

Preheat your oven to 350 F. Line a cookie sheet with parchment paper and set aside.
Combine the almond flour, sea salt and baking soda in a large bowl and set aside. In a separate bowl, combine the oil, applesauce, agave, vanilla extract and cinnamon. Pour the wet ingredients into the dry, combine well, and then mix in the chocolate chips.
Place heaping tablespoons of the batter at least an inch apart (they will spread) on your prepared cookie sheet and flatten each slightly.  Bake in your preheated oven for 10-12 minutes, until golden brown. Remove from the oven and allow to cool at least 20 minutes before removing from the cookie shit.

As my grandfather, Zadi Moshe, used to say "May you have a hearty appetite!"

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