the Gluten-Free Almond Flour cookbook
by Elana Amsterdam
| hands-on time: 15 minutes
| total time: 1 hr
2 1/2 cups blanched almond flour (see note)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup warm coconut oil (or grapeseed)
1/2 cup honey (or agave nectar)
1 tablespoon vanilla extract
1/2 cup coarsely chopped dark chocolate
1. Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. These cookies are sticky, so this is a must.
2. In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the coconut oil, honey (or agave nectar), and vanilla extract. Stir the wet ingredients into the almond flour mixture until throughly combined. Fold in the chocolate, then refrigerate the dough for 20 minutes. Spoon the dough 1 heaping tablespoon at a time onto the prepared baking sheets, pressing down the with the palm of your hand to flatten, leaving 2 inches between each cookie.
3. Bake for 7 to 10 minutes, until lightly golden. Let the cookies cool on the baking sheets for 20 minutes to firm up, then serve warm.
After craving cookies for about 6 months, I finally had enough. I bought Elana Amsterdam’s cookbook because it had an amazing looking chocolate cake on the front, and after flipping through it, I found out that she had compiled a huge collection of paleo dessert recipes. yay! I could finally have my cookies and my diet.
Almond flour is a tricky thing. Most of us here in Portland use Bob’s Red Mill Almond Meal/Flour. Come to find out, it isn’t fine enough to create that light fluffy texture that wheat flour gives us. Trader Joe’s only has almond meal, which is also way too dense for this recipe. ElanasPantry.com had some great links to sites for almond flour and I found nutsonline.com had a great deal, well, kind of. Under the links tab, you’ll find some more links to sites you can purchase almond flour.
According to Elana:
“Almond flour is actually a by-product of the process in which almond slices and slivers are produced. First, the almonds are blanched – the skin is removed in a water bath. Next, they are cut into sliced or diced almonds. The fragments and small pieces that result from this process (a sort of almond sawdust) ultimately become almond flour. In the final stage of this process, the by-product, which may be somewhat coarse, is put through a screen with tiny holes to ensure smooth flour with uniformly fine consistency.
Almond flour is not to be confused with almond meal, which contains whole, ground almonds that still have the skin on them. Please note: Almond meal or almond flour that is not blanched will not work for these recipes.