Monday, August 6, 2012

Moist & Flavorful Almond & Coconut Gluten-free Chocolate Chip Cookies

Almond & Coconut Gluten-free Chocolate Chip Cookies

Gluten-free baking used to be challenging for me. Typical gluten-free recipes entail a mixture of rice or bean flours, starches and refined sugars. These flours are difficult to make soft and fluffy and tend to dry out if they aren't eaten fresh out of the oven. Plus, they never really settled well in our stomachs. I was actually really upset by this because I love to bake and always make our sweets and cakes from scratch. It's not like we eat a lot of them, but I still wanted to make them good! Since I have ventured into using more almond and coconut flours mixed sometimes with a small amount of millet flour, and raw honey and maple syrup for sweeteners, I have been much more successful at creating soft, flavorful and moist deserts that actually retain their flavor and textures until the next day (at least, there's never been leftovers longer than that). Here is our new chocolate chip cookie recipe. Please feel free to share, post and pin it for others! I hope you enjoy!

Almond & Coconut Gluten-free Chocolate Chip Cookies
1 cup raw organic almond flour
1 cup organic coconut flour
1/3 cup organic millet flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon organic vanilla extract
1/3 cup raw honey
2 organic free-ranged eggs
6 tablespoons melted grass-fed butter
1/2 cup super dark chocolate chips (or semi-sweet, dark chocolate contains less sugar and is healthier)

Pre-heat oven to 350 degrees F. Mix all ingredients together in a large bowl. Mix together with a spoon until all ingredients are incorporated, but you should not have to use an electric mixer at all. We make the almond and coconut flour from scratch with our Vitamix (food processor), but you can also buy it pre-ground at the store. Line baking sheet with parchment paper. Spoon tablespoon size amounts onto parchment paper and bake for 8-12 minutes, until tops start to lightly brown. Remove from parchment paper and let cool on cooling rack. Serves great warm or cold since they remain moist even once they cool down. To store overnight, place in an airtight container once they have cooled down.