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Grandpa’s birthday was coming up, and we wanted to make a homemade treat, but needed it to be gluten free. We also wanted to make a small batch recipe, just for him. We have been following Dessert for Two for a long time, we love that we can find small batch recipes there and were happy to find this gluten free Chocolate Chip recipe.

To make gluten free baking recipes, you need to omit all purpose flour, which is made from wheat, and interchange it with another type such as almond flour, almond meal, rice flour, or potato flour (we have been eyeing that one, and can’t wait to experiment). This recipe uses almond flour, which gives the cookies a nice chewy consistency. 
The batter is very easy to make, and if you don’t want to make such a small batch, you can easily double it.

The recipe calls for almond meal, which has a coarser consistency and you can see the brown bits from the almond skins in it. I could only find almond flour, which is essentially the same thing. The difference between the two is that almond flour is typically made from blanched almonds which have had the skins removed, and is ground more finely than almond meal.  It is better to use almond flour if you will be baking cakes, or making macarons, it is also good for baking cookies. Almond meal, because of it’s coarse texture is better for cookies, and not so great for cakes.

These chocolate chips cookies, are fragrant, chewy and very chocolatey. They are a real treat for anyone, even if they are not on a gluten free diet!

We will be including more gluten free recipes soon, and we’d love to know if you try this recipe.

Helga

Gluten Free
Chocolate Chip Cookies

Recipe adapted from Dessert for Two
Yields 6 cookies

Ingredients:

4 tablespoons unsalted butter, melted
1/4 cup packed light brown sugar
1 tablespoon granulated sugar
1 large egg yolk
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup almond meal (unsifted)
1/3 cup unsweetened cocoa powder (not Dutch)
1/3 cup chocolate chunks

Procedure:

1. Preheat the oven to 375F.
2. In a medium bowl, stir together the melted butter, sugars, egg yolk and vanilla extract.
3. In a small bowl, whisk together the salt, baking powder, almond meal, and cocoa powder.
4. Add the dry ingredients to the wet ingredients, and stir to combine. 
5. Stir in the chocolate chunks.
6. Space the cookies evenly on a baking sheet lined with parchment paper. (The cookies don’t spread as much when baked on a silicone mat). Lightly form the cookies into balls, and press flat gently.
7. Bake for 11-15 minutes, until fragrant and the top of the cookies appear dry.
8. Remove the cookies from the baking sheet immediately when they come out of the oven, and serve.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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