A while back, I hosted the Blogger Secret Ingredient, which is a weekly blog roundup that filters through many foodie blogs. I chose the ingredient cashews; because who doesn’t love them? (I suppose that’s rhetorical; especially because many of my family members are allergic! ;)) Anyway, Alisa from Go Dairy Free and One Frugal Foodie submitted some very tantalizing cookies make with cashews. I’ve had it on my list since then and never stopped thinking about them! All I can say it, it was worth the wait.
Unfortunately, by the time I got around to making these, I didn’t have any cashews! So I made a few substitutions such as using almonds instead, but regardless these turned out fantastic!
(and sorry about the photos… I only had my small camera and I made these at night…)
Maple Almond Chocolate Chip Cookies
½ cup almond meal
1 cup brown rice flour
1 tsp baking powder
¼ cup tapioca flour
1 tsp xanthan gum
½ tsp salt
1/3 cup coconut oil, softened
6 tbsp real maple syrup
3 tbsp palm sugar
2 tsp warm water
4 oz unsweetened baking chocolate bars
Preheat the oven to 350 degrees.
In a large mixing bowl, combine the almond meal, flours, baking powder, xanthum gum, and salt together. I used a whisk. I typically like to sift my flour mixes, but the almond meal is too coarse to do that with. Set aside.
In a medium mixing bowl, add the softened coconut oil (a few seconds in the microwave usually does it for me), maple syrup, palm sugar and warm water. Mix together well. Set aside.
Using a cutting board, chop the baking chocolate into small pieces according to what you like. Try and cut them as small as possible because it distributes the flavor better. I simply used a knife and basically shaved at the blocks of chocolate. It doesn’t take as long as it sounds, I promise! :) Add the pieces to the dry mix and combine well.
Beat the wet ingredients into the dry ingredients until the batter is evenly mixed. Spray a large cookie sheet with non-stick spray. When you’re figuring how much batter to use keep in mind that the cookie that you put on the tray will not spread very much at all. So shape the batter into what you want the cookie to look like! I actually used a cookie scoop that my mom had (I made these when I was at home in NY) and I would say it was just over a tablespoon in volume. The cookies that I made were about an inch and a half in diameter.
Bake at 350 degrees for about 15 to 20 minutes. I did mine for 20 minutes, but I would recommend keeping a close eye after the 15 minute mark.
I’m in love with these cookies. I’ve been trying really hard since making them to not make them again (a whole batch of cookies for one tempted foodie is not a good idea! :))
This recipe is linked to Meatless Monday, Mouthwatering Monday, Just Another Meatless Monday, Tempt My Tummy Tuesday, Tuesdays at the Table, Slightly Indulgent Tuesday, Tasty Tuesday, Delicious Dishes, Two for Tuesday, and Gluten Free Wednesday.