Monday, May 2, 2011

Almond Chocolate-Chip Cookies (Gluten Free Recipe)

This recipe is from the January/February 2011 issue of Weight Watchers magazine. I used almond meal which was not as finely ground as flour. I think you could use either almond meal or almond flour. The recipe was written to make 30 cookies. I divided the dough into 12 cookies. This is not a low-calorie recipe, but the cookies are made with healthy ingredients and they are delicious!

Almond Chocolate-Chip Cookies

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Mix 1 cup almond flour, 1/4 tsp. baking soda, and a pinch of salt in medium bowl. Whisk 2 Tbl. canola oil, 2 Tbl. amber agave nectar (I used honey as a substitute), and 1/2 tsp. vanilla extract in small bowl. Stir honey mixture into almond flour mixture until blended. Stir in 1/4 cup bittersweet or semisweet chocolate chips and 1/4 cup sliced almonds. Drop dough by tablespoonfuls onto baking sheet, dividing into 12. (NOTE: my lumps of dough did not stick together very well. However, after baking they melted together and made a nice, cohesive, crunchy cookie. So don't be concerned if they don't seem like a typical cookie before baking.) Bake until golden, about 9 minutes. Let cool on sheet for 5 minutes. Transfer cookies to racks and let cool completely.

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