Sunday, April 1, 2012


I have been thinking of chocolate chip cookies lately and a friend of mine told me about this recipe that she makes.  It is a gluten free recipe and would fit the wheat belly diet. The cookies use ground almond meal as the base.  The recipe calls for agave nectar but I used splenda and used less than half of a cup.  

The cookies are really good and I don't think they will require freezing as they won't last long.   
Dough shaped into one inch balls. 

Out of the oven and ready for sampling.
Chocolate Chip Cookies

 2 ½ cups blanched almond flour 
 ¼ teaspoon celtic sea salt
 ¼ teaspoon baking soda
 10 tablespoons butter, melted
 1 tablespoon vanilla extract
 ½ cup agave nectar
 1 cup dark chocolate chips


Combine the dry ingredients in a large bowl.  Stir wet together the wet ingredients in a smaller bowl.  Add the wet ingredients to the bowl with the dry ingredients. Using your fingers, form the dough into one inch balls and press using a fork onto parchment paper paper lined baking sheets.  Bake at 350 degrees F for 7 to 10 minutes. Cool and serve.  Makes 24 cookies. 
Adapted from

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