Wednesday, June 26, 2013

Introducing ...the "WOW! These are gluten free cookies?" cookies


Hannah came up with a winner.  She tweaked a family favorite cookie recipe.   Tweaking to make something gluten free can be very discouraging.  Often gluten free can taste metallic, or the texture can be gritty, or not hold together well.  Ingredients are not cheap, so when you have a fail, it's a big bummer! 

You know you have a "keeper" when the older brothers say, "WOW, these are gluten free?"

These are gluten free, dairy free, and peanut free.  Stash this recipe away for a "Go-To" when you need a cookie that not only tastes great, but works for those with food sensitivities.

Hannah's Almond Butter -Chocolate Chip Cookies

1 c. shortening {we use Spectrum organic}
1 tsp. baking soda
1/2 tsp. salt
1 c. almond butter {we use Maranatha}
1 c. sugar
1 c. brown sugar
2 eggs
1-1/2 c. almond flour {Bob's Red Mill - store in your freezer}
1/2 c. coconut flour {Bob's Red Mill - store in your freezer}
1 c. chocolate chips {We use Costco's Kirkland Signature - they have reformulated     their ingredients:  chocolate liquor, sugar, soy lecithin, & vanilla}

Mix shortening, baking soda, salt and almond butter with a hand mixer.  Add sugar, brown sugar, eggs and flours.  Mixing after each addition.  Add chocolate chips, mix until incorporated.

Bake at 325 for 15 minutes. 

*Let cool on cookie sheet about 5 minutes before you remove to a cooling rack. 

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