This almond flour is so light that you won't even taste it. Whereas the hazelnut meal I talked about earlier this week is coarser and very rich, this almond flour is similar to many other gluten-free flours you probably already use. The major upside, of course, is that it also has a high fat and protein content. That means, you can substitute it for flour combinations with almost no problem whatsoever. And the best part of this recipe is that I didn't even have to stick in xanthan gum! The result is a chewy, heavy-on-the-chocolate cookie that is as tasty as it is good for you!
This recipe is loosely based off the cookies found in La Tartine Gourmande's cookbook. Many of the ingredients are different, but my inspiration definitely came from there. Enjoy!
Almond Flour Chocolate Chip Cranberry Cookies
1/4 c. almond flour
1/8 c. millet flour
1/8 c. sweet rice flour
1/4 c. quinoa flakes
1/4 t. baking soda
1/8 t. sea salt
1/4 c. unsweetened applesauce
1/4 c. + 1 T. coconut palm sugar
1/4 c. hot water + 1 T. ground flax meal (aka: 1 flax "egg")
1/2 t. vanilla extract
1/2 c. vegan chocolate chips
generous 1/4 c. dried cranberries
- Preheat the oven to 375'. In the bowl of a stand mixer, combine the dry ingredients first, then the wet ingredients. Fold in the chocolate chips and cranberries at the very end.
- Drop spoonfuls of batter onto a cookie sheet and bake for 14-16 minutes, or until the cookies are a darker brown. Remove from the oven and place on a cooling rack immediately.
Have you entered my awesome Bob's Red Mill gluten-free giveaway yet? This is just one of the four fun flours or mixes you will get to dabble in if you win! The contest closes on Sunday, so be sure and enter soon!