Chocolate Chip Almond Flour Cookies

Chocolate Chip Almond Cookies
Source: GFCF Kids Yahoo Group

Ingredients:
1 cup almonds, ground to cracker-crumb coarseness
1 cup bean flour
1 cup tapioca flour
1 cup potato starch
1/3 cup plain mashed potato flakes
1 Tablespoon xantham gum
1 teaspoon salt
1/4 teaspoon ascorbic acid (vit. C crystals) - Optional
1 teaspoon baking soda
1 cup Spectrum shortening or scant 1 cup oil
3/4 cups granulated sugar
3/4 cups packed brown sugar
1 tsp. vanilla extract (I used McCormick's)
1 Tablespoon Orange Juice
2 eggs
2 cups (12 oz package) semi-sweet chocolate chips )

Instructions:
1. Combine dry ingredients (almonds through baking soda) in bowl and sift together.

2. In the bowl of a sturdy mixer, combine shortening (or oil) and sugars and beat until soft (not fluffy) and well combined.

3. Add vanilla and orange juice, combine again.

4. Add eggs one at a time, mix until smooth.

5. Next, add one cup of dry ingredient mixture, stir, continue adding remaining dry ingredients stirring after each one cup addition.

6. When only 1/2 cup remains, check for consistency. The dough should be soft enough to dent easily with a finger, but not sticky or fluffy. The mixture should be about the consistency of fresh Playdough.

7. Fold in chocolate chips by hand.

8. Refrigerate dough at least two hours.

9. Preheat oven to 350 degrees F.

10. Roll approximately 1 Tablespoon of dough into a ball and place on greased cookie sheet.

11. Flatten balls to form circle.

12. Bake 12-15 minutes, until centers look solid.

13. Let cool at least 5 minutes before attempting to move to a cooling rack.

Miss Roben's DBA AllergyGrocer are trademarks of Miss Roben's, Inc. Brand names of other products are under the trademark rights and copyrights of the respective manufacturers. All other content of this website is under copyright of Miss Roben's Inc.

1-800-891-0083 Report a website problem!

Enter content here