Tuesday, June 26, 2012

The Double Chocolate Cookie with Almond Flour

About a month ago, Marlina mentioned that I should check out a recipe for a chocolate chip cookie made with almond flour.  While I was all about trying it, there was something nagging at me to try and make my own.  I hadn't really come up my own cookie recipe before, so I was slightly nervous but figured-what's the worst that could happen?  I've been trying to eat better (more vegetarian-type foods that not), and wanted to reflect 'healthy treats' that with this cookie.  And it turns out that you can make a healthy cookie that tastes delicious!

I used ingredients that I had kicking around the house...I used my food processor to grind the almonds into a flour. I also didn't add any eggs or processed sugar and so it's just sweetened and held together with maple syrup.  The end result is a soft, chewy with a subtle nutty taste.  Gavin was surprised that they tasted so good, I had to make more as they were gone too quickly!  I think I will be playing around with more recipes in the future...Yay! Anyway, I hope everyone is has a great week! <3

                                                                              

The Double Chocolate Cookie with Almond Flour

Makes 8 cookies

INGREDIENTS

2 cups almond flour (I used my food processor to grind them into a flour)

2 tablespoons cocoa powder

1 teaspoon baking soda

pinch of cinnamon

1 teaspoon pure vanilla extract

1/3 cup maple syrup

1/4 cup dried cranberries

1 ounce white chocolate, coarsely chopped

DIRECTIONS

Preheat oven to 350 degrees.

Line  a baking sheet with parchment paper.

In a medium sized bowl, combine the almond flour, cocoa powder, baking soda and cinnamon together and mix well.  

Add in the vanilla extract and maple syrup and mix until well combined. Stir in the dried cranberries and white chocolate until incorporated into the mixture.  

Take approximately 1/4 cup of the dough and shape with your hands. Place on prepared baking sheet, spacing them about 2 inches apart. Repeat with the remaining cookies.

Bake for about 12-15 minutes. Remove from oven and cool completely.

Source: A Peaches & Cream Original :)