almond chocolate chip cookies

October 12, 2011
A tear fell after hearing that a friend (Mitch) who has recently become gluten-free hasn't had a cookie since his diet shift.  No cookies?  That could make anyone wretchedly unhappy.  And to keep him from causing any permanent damage to his psyche, I set out on a gluten-free-cookie-baking mission.
I decided on a simple almond-flour based cookie that doesn't require a whole mess of flours, which can most certainly intimidate any new gluten-freebie.  These are also sweetened with maple syrup and are heavily filled with milk chocolate chips and almonds.  I hope to sweet goodness that these cookies are a welcomed break to his ever-depressing cookie fast.

{Gluten-Free} Almond Chocolate Chip Cookies
gluten-free, egg-free, sugar-free
2 1/2 cups of almond flour
1/4 teaspoon of salt
1/4 teaspoon of baking soda
10 tablespoons of butter, melted and cooled
1 teaspoon of pure vanilla extract
1/2 cup pure maple syrup
1 cup milk chocolate chips
3/4 cup slivered almonds
  1. Preheat oven to 350 degrees.  Line baking sheet with parchment paper; Set aside.
  2. In the bowl of a stand mixer, mix together the almond flour, salt, and baking soda. 
  3. Separately, whisk together the melted butter, vanilla and maple syrup. 
  4. Pour the wet ingredients over the dry and mix until combined. 
  5. Stir in the chocolate chips and almonds.
  6. Using a 1/2 tablespoon, scoop dough onto prepared baking sheet.  
  7. Flatten a bit with the palm of your hand (as these cookies won't spread very much at all on their own.)
  8. Bake 8-10 minutes.  Allow them to cool on the sheets before transferring to a wire rack to cool completely.
  9. Store in an air-tight freezer bag and just set out a couple minutes to thaw.  If there are left-overs, of course!