Chocolate chip cookies are practically a staple in my life – you know, alongside fruit and veggies and protein. I’m all about trying new recipes and mixing up my dessert indulgences, but chocolate chip cookies are just one of those desserts that make me happy like nothing else can. They are an easy go to dessert – I can practically make my favorite recipe in my sleep – so they were naturally one of my first attempts at gluten-free baking.
When I want to try something new, I do lots of blog perusing and Google searching, and weed through tons of options until I find a nice little group of recipes that sound and look good (enticing photos always get me). Then I use parts of each of those recipes to craft the recipe I ultimately make. Thus far, that process has worked wonders for me – and these cookies definitely didn’t let me down!
Almond flour has quickly become one of my favorite gluten-free flours, because it is mildly flavored and nutritionally rich. In these cookies, it lends a moist, chewy texture that is very pleasant and makes you wonder if the cookies are really gluten-free. Another great part of this recipe is that the necessary ingredients are all pretty standard kitchen staples, and you probably already have them in your pantry. So, in a pinch, they’re a breeze to make, just like regular chocolate chip cookies!
Kevin and I both really enjoyed these – I made a half recipe of the recipe provided below… and we finished the cookies in two nights. Don’t judge. They have almonds which means they are REALLY healthy. 😉
In all honesty though, they were delicious – crispy on the edges, chewy in the middle. I’d imagine after a couple of days they become a bit more brittle, but pop them in the microwave or oven for a quick minute, and they’ll be just like new! If and when I begin eating gluten again, I’m still going to be making these cookies, they are that good. Go try for yourself!
Chocolate Chip Walnut Cookies
adapted from Elana’s Pantry
2 ½ cups blanched almond flour
½ teaspoon sea salt
½ teaspoon baking soda
½ cup (1 stick) unsalted butter
½ cup maple syrup
1 tablespoon vanilla extract
1 cup walnuts, toasted
1 cup dark chocolate chips
Preheat over to 350°F. Line a baking sheet with parchment paper or a silicone silpat.
1) In a large bowl, combine almond flour, salt and baking soda. Set aside.
2) In a small saucepan melt butter, then add maple syrup and vanilla, and mix to combine.
3) Make a well in the middle of the dry ingredients, and pour wet ingredients into the dry. Mix to combine.
4) Fold in walnuts and chocolate chips. Scoop dough onto prepared baking sheet, about 3 inches apart.
5) Bake at 350° for 12-14 minutes, or until golden brown and set. Cool and serve