Going gluten free means I’m spending a little more time than usual in the kitchen. I came up with this recipe yesterday. I didn’t take a picture of the first six cookies because they were gone in a flash. And, well, the rest of the dough spent a little too much time in the over making them unready for their close up. It was my first time using almond meal, and I loved the texture and flavor it brought to the cookies, without altering the flavor too much. The cookies were soft and oh so chocolaty! Even better, my family loved them! I purposely made the batch small, in case they turned out yucky; but the recipe can be easily doubled.
Gluten-free Chocolate Chip Cookies
1/2 cup quinoa flour
1/2 cup almond meal
1/2 tsp salt
1/2 tsp baking soda
1/2 cup brown sugar, firmly packed
1/4 granulated sugar
1/2 cup butter, softened
1/2 tsp vanilla extract
1 package (12 oz.) semi-sweet chocolate chip cookies
Preheat oven to 375 degrees. Combine flour, almond meal, salt, and baking soda and set aside. Combine sugars, butter and vanilla and beat until creamy. Add egg and beat. Add dry ingredients and mix well. Stir in chocolate chips. Drop mixture by rounded teaspoons onto an ungreased cookie sheet. Bake 8-10 minutes.
Makes approximately 1-1/2 dozen.