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Crunchy Almond Butter Chocolate Chip Cookies

Gluten-free almond butter chocolate chip cookies from the Gluten-Free Goddess.

A Good Cookie Is No Small Thing...

Our latest variation on a theme- crunchy almond butter chocolate chip cookies. Why another gluten-free chocolate chip cookie recipe, you ask? There are so many reasons, Darling. In fact, where do I begin? 

First. The obvious. The duh. 


One can, in fact, never have too many gluten-free cookie recipes. Especially in our polite don't want to make a fuss look-but-don't-taste universe, when one has to live gluten and dairy free, shunning wheat flour, cream and butter, declining pink birthday party cupcakes and adorable custard tarts and snowy cream cheese on toasted Everything Bagels and examining every ingredient label ad infinitum. 

How do we survive in a culture that promotes our poison everywhere we turn? We keep a stiff upper lip. We cultivate a cool and breezy neo-zen detachment. We learn to ignore hunger pangs and cravings. We learn (sometimes the hard way) that taking a risk (eating out in any kitchen that is not our own) is not worth the price our body will (all too often) pay. We tie on a perky pink chocolate apron and flirt with our inner domestic goddess. We bake our own cupcakes and cookies. We tweak our tried and true recipes and play with variations on a theme, nudging an ingredient or new flavor combo into the spotlight. Just because it's fun. 

And in our special, special gluten-free universe? 


Every tasty cookie that is safe to eat is a treasure. A gift. A little morsel from heaven. 

So when we have a new favorite nut butter- crunchy almond butter- we start to wonder...

Would it would make a good cookie? 

We just knew it would.

A nutty non-peanut non-legume treat. And we knew we had to add dark chocolate. 

Duh part deux. 





Gluten-free almond butter chocolate chip cookies from the Gluten-Free Goddess.

Karina's Crunchy Almond Butter Chocolate Chip Cookies Recipe

Recipe posted April 2013 by Karina Allrich.

Almond butter is more subtle than peanut butter. I now prefer it in a cookie recipe. You can play with gentler flavors- adding a dab of almond extract for an almondy boost, or using a warm Tahitian vanilla for a homey vanilla-honey flavor.


Ingredients:

1 1/2 cups sorghum flour
1/2 cup potato starch or tapioca starch (not potato flour)
1/3 cup quinoa flakes
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1 cup light brown sugar
1 cup crunchy almond butter
1/2 cup honey 
2 large organic free-range eggs, beaten
2 teaspoons good vanilla extract
1 teaspoon almond extract
Dark chocolate chips, for topping

Instructions:

Preheat the oven to 350ยบ. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the sorghum flour, starch, quinoa flakes and dry ingredients.

Add in the crunchy almond butter, honey, eggs, vanilla and almond extracts. Beat to combine- you want to create a smooth cookie dough consistency. It may be slightly sticky. You'll be rolling the dough into a ball.

If the dough is stubborn and stiff, add a tablespoon of non-dairy milk and beat again.

Form 24 dough balls by rolling the dough between the palms of your hand. Place them on a cookie sheet, roughly 2-3 inches apart. Press down slightly to flatten- just a smidge. 

Press dark chocolate chips into the top of each cookie.

Bake in the center of the oven for 18 minutes, until firm. 

If you bake two sheets at a time, it may take longer; rotate the sheets half way to create even baking, top and bottom.

Cool on a wire rack. Wonderful warm from the oven.

Wrap and freeze gluten-free cookies to preserve fresh baked taste and texture.

Makes 24 cookies.


Recipe Source: glutenfreegoddess.blogspot.com

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Gluten-free almond butter chocolate chip cookie @ the Gluten-Free Goddess.

Notes:

For FODMAPs friendly, chocolate sensitive folks may need to omit the chocolate chips.

For substitutions, please see my guide to baking with substitutions here.


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