There are times when I really, really, want chocolate. Occasionally these times occur when I don’t have any chocolate in the house apart from some Ghirardelli baking chips. Rather than just eating the chocolate chips, although they are nice enough to enjoy that way, I decided to make some gluten free chocolate chip cookies. I love the Elana’s Pantry website, and I’ve tried making the chocolate chip cookie recipe in her Gluten-Free Almond Flour Cookbook twice before, but with less than optimal results.
The first time I neglected to read the caveat of not using Bob’s Red Mill almond flour in any of her recipes. Since it’s the only brand almond flour that’s readily available to me and what I had sitting on my pantry shelf, I used it, and she’s right, it does not work in her recipes. By the time I got round to my second attempt I had some almond flour that I ordered from Honeyville. But I forgot to let the dough chill before baking, and the cookies spread out all over the baking sheet into one huge mess. It was a tasty mess, but still a mess, nonetheless.
This time I wanted to get it right. Except, I didn’t have 2 of the necessary ingredients: grapeseed oil and agave nectar. So I used coconut oil and maple syrup instead. I also only had the Ghirardelli 60% chocolate chips, not the 73% cacao used in her recipe.
2 1/2 cups blanched almond flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup coconut oil
1/2 cup maple syrup
1 tablespoon pure vanilla extract (gluten free)
1/2 cup chocolate chips
Preheat the oven to 350 degrees and line cookie sheets with parchment paper. Combine the almond flour, salt, baking soda in a bowl and whisk together.
In another bowl whisk the coconut oil, vanilla, and maple syrup until well combined. Now, because coconut oil is solid at room temperature, I put mine in a glass bowl and placed it on the oven while it was preheating, which melted it. BUT, when I added the cool maple syrup to it, that made the mixture go all clumpy and curdled as the maple syrup caused the coconut oil to go solid again. So, I placed that bowl on the oven until everything was the same temperature and I could whisk the ingredients into a smooth mixture.
Combine the wet and dry ingredients, and then fold in the chocolate chips.
Allow the dough to chill in the refrigerator for at least 20 minutes before scooping out onto the baking sheets, leaving a couple of inches in between each cookie. I used a 1 tablespoon sized disher for this.
I ran out of parchment paper, so I improvised by using Wilton parchment triangles to line my cookie sheets. I don’t recommend doing this. Those things are designed to be formed into parchment piping bags, not used for baking, and some of my cookies stuck.
Bake for 7-10 minutes, and then cool on a wire rack. These came out much better than my previous attempts. I think I could have baked them another minute or so longer, because they’re pretty chewy, but they’re still delicious.
Now my only problem is that I can’t stop eating them. So, while they don’t last very long, at least they’re easy to make.