Sunday, July 8, 2012

Primal Gluten Free, Cane Sugar Free, Egg Free Chocolate Chip Cookies

These cookies are DELICIOUS, once they cool. They are inspired by a recipe I found on a blog called Elana's Pantry.

Here is my recipe:
Primal, Gluten Free, Cane Sugar Free, Egg Free Chocolate Chip Cookies
makes about 42 1 teaspoon cookies
2 cups almond flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup melted organic butter
2 tablespoons honey, raw or runny (I use raw organic honey)
1 tablespoon vanilla extract (I'm fond of Trader Joe's Bourbon Vanilla)
1/2 cup chocolate chips (I use Ghirardelli Double Chocolate chips)

Preheat 350 degree oven.

You can make this recipe in your food processor or in a bowl...either way works just fine.

Throw all ingredients in a bowl (or your food processor - except chips if using processor) and mix until dough forms. (If you use a food processor, once the dough forms, hand mix your chocolate chips in).

Scoop dough either 1 teaspoon or 1 tablespoon at a time onto a non-stick cookie sheet. I favor the 1 teaspoon method as you get more and smaller cookies.

Bake 6-8 minutes. These cookies shouldn't darken much from baking. If they do, you've probably cooked them for too long. In fact, the ones in the photo above were baked too long! ;)

IMPORTANT: these cookies really do need to cool on the cookie sheet for about 15 minutes before you move them. Also, I've found that they taste best after they've cooled.


Nutritional breakdown per cookie* (this recipe makes about 42):
calories: 37.74
fat: 3.12g
sat fat: 1.21g
carbs: 2.69g
sugar: 1.93g
protein: .71g

*your nutritional breakdown may be different, depending on the ingredients you choose to use in your recipe; please use mine as a guideline

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