I have several friends that cannot eat wheat and dairy, so I am always interested in good recipes that take this into consideration…and who doesn’t love a great chocolate chip cookie.
My first attempt at making these cookies did not quite turn out as planned. I measured out the almond flour (2 1/2 cups), made the cookie batter as instructed, but when I took them out of the oven I was disappointed in how flat they were.
Although the cookies tasted great they were super thin and hard to handle. Everyone still raved about them, but I was a bit sad. I emailed back and forth with Elana from Elana’s Pantry, where I got the recipe from. She was super helpful and suggested a few things I could try.
So, I tried them again, only this time I used butter instead of the grapeseed oil (as indicated in another of her recipes). I rolled out the cookies and chilled them before baking. The result was still a rather flat and now greasier tasting cookie.
I knew that I would probably have better luck if I weighed the almond flour but my little “non-math” brain wasn’t sure what 2 1/2 cup of almond flour weighed. After figuring that out, I was off for one more try…okay 2 more tries if you want to get technical.
The cookies above had a tiny bit too much almond flour, but now I was on the right track. In the end I used about 3 cups of almond flour (300 grs or 10.5 ounces)…whatever floats your boat. I do recommend weighing the almond flour for the best and most consistent results.
I know when some people hear the words “wheat-free”, “gluten-free” or “vegan”, they think “less flavor” but with these cookies it is definitely not true. These little gems are delicious. As I mentioned, the recipe is actually from Elana’s Pantry. She was kind enough to send us one of her cookbooks (the gluten-free almond flour cookbook), along with a sample of her cookies and that’s where this all began.
Here is the link the step-by-step text recipe for the Gluten-Free Vegan Chocolate Chip Cookies.
Happy Cookie Eating!