Saturday, June 29, 2013

Almond Chocolate Chip Cookies

This was my first attempt using almond meal in a recipe and I was a bit skeptical, but these cookies came out great.  They have a light airy, chewy texture and the slight richness of the almond mixed with the dark chocolate pairs nicely.  And, they are grain-free, gluten free, lower sugar and lower carb too!
1.75 cup almond meal
1/2 teaspoon baking powder (if you want very thin flat cookies use baking soda)
1 egg
1/3 cup margarine, slightly softened (preferably an all natural brand such as Earth Balance)
1/2 cup brown sugar
1/3 cup chocolate chips (*use a gluten-free oats such as Nestle if you are on a gluten-free diet)

Preheat oven to 350 degrees. Mix almond meal and baking powder/soda in a small to medium bowl. In a larger bowl, mix the brown sugar, egg and margarine. Slowly start adding the almond meal mixture to the larger bowl with the egg/sugar mixture until a soft thick dough is formed. Stir in the chips.
Refrigerate the dough overnight or at least a few hours for best results.
Drop the cookie dough in rounded spoonfuls (or use a small ice cream scooper) onto a baking sheet to make 24 cookies. Bake for 10-15 minutes or until lightly browned.
Makes about 20 cookies
Serving size: 1 cookie Calories 130 Protein 3 g Carb 10 g Fiber 1 g Sugars 8 g Fat 9 g Saturated fat 1.5 g Sodium 70 mg


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