Gluten-Free (& Vegan) Almond & Chocolate Chip Cookies
Guest Blogger: Valérie
About me: I work in the photography/art industry in Toronto and love all things photojournalism. In my spare time I love to cook, especially with products from local markets and farms. I’m a big fan of Michael Pollan and think food should be simple, healthy and most importantly tasty!
What is your holiday décor theme/favorite holiday décor item? Christmas lights.
What is your favorite holiday tradition? Decorating the tree with my family – which always involves my mother re-telling us when and where each ornament was bought (which we all love)!
What movie is a must for the holiday season? Miracle on 34th Street (I’m a HUGE Natalie Wood fan!)
Why did you choose this recipe? Because most gluten-free cookies are either hard or tasteless – and these aren’t!
For those of you with a gluten intolerance you’ll undoubtedly know that gluten-free cookies can often be a little ‘lacking’ in the taste department. On top of that, the cookies are often so brittle you’d think it was possible to crack a tooth simply by taking a bite!
Well I’m happy to report that these cookies are quite different – I think largely in part to the grape-seed oil – that being said I think the next time I make these cookies I’ll try to substitute some of the oil with butter to make the cookies a little creamier! Yum!
Also a fun fact – this recipe is also vegan. (Obviously not the case if you substitute the butter!)
625ml (2 1/2 cups) almond flour
2ml (1/2 tsp) salt
2ml (1/2 tsp) baking soda
125ml (1/2 cup) grapeseed oil
125ml (1/2ml) agave nectar
15ml (1 tbsp) vanilla extract
125ml (1/2 cup) dark chocolate chips
125ml (1/2 cup) sliced almonds
- In a large bowl, combine almond flour, salt and baking soda. In a media bowl, combine grapeseed oil, agave nectar and vanilla extract.
- Stir wet ingredients into almond flour mixture until thoroughly combined. Fold in chocolate chips and almonds.
- Spoon dough 15ml (1 tbsp) at a time onto a parchment paper-lined baking sheet, pressing down with a fork to flatten.
- Bake at 350F for 7-10 minutes, or until golden brown.
- Let them cool on a wire rack for 20 minutes.
- Store in an airtight container.