Tina’s Almond Flour Chocolate Chip and Nut Cookies

Gluten-Free and Dairy Free. So quick to make that they will leave you time to make some gluten-free waffle cones.

One bowl:


2-1/2 cups blanched almond flour

½ tsp salt

1 tsp. baking soda

¼ cup gluten-free dairy free chocolate and

¼ cup chopped nuts of your choice

Mix in a separate bowl:

½ cup light agave

½ cup grapeseed

1 tsp. vanilla-optional (I do not use this)

DIRECTIONS

1. Mix the wet into the dry.

2. Refrigerate 20 minutes.

3. Place 1 TB balls onto parchment lines pan and flatten slightly (about 1/3 inch thick).

4. Bake approx 7 minutes.

Tina’s ALTERED VERSION OF: Gluten Free Almond Flour Cookbook by Elana Amsterdam      Celestial Arts, 2009

( NOTE: If you use Bob’s Red Mill it will not turn out like these. It will be grainier and more like coconut macaroons- I used fine ground blanched almond flour by JK Gourmet)

From our home to yours, Miranda Jade.


About Us

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.


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