| Almond and Oat Flour Chocolate Chip Cookies (Gluten-Free!)
American
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| I served these at a wine party ~Joanna
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| Ingredients |
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1 1/2 cup fine almond flour (180 grams)
1 cup oat flour (120 grams)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 stick (4 ounces) unsalted butter, cut into 8 pieces
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg, plus 1 egg yolk
1 1/2 teaspoon vanilla extract
2 cups of semi-sweet chocolate chips
1/2 teaspoon freshly ground nutmeg (optional)
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Steps
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| 1 | In a medium bowl, combine the almond and oat flours, the baking powder, baking soda, salt and nutmeg (if using). Whisk to combine and to remove any lumps. |
| | 2 | Using a stand or hand mixer (or your rippling biceps), beat the butter until it's softened, about 2 minutes. Add both sugars and continue to beat until light and fluffy. Remember: light and fluffy takes time. While it's being beaten, you could get a head start on tidying the kitchen. You can get a lot done in the few minutes it takes for fluffy. Love, Your Mother) |
| | 3 | Scrape down the sides, add the egg and egg yolk and blend until mixed and no longer sloshy. Add the vanilla and blend. |
| | 4 | Add the flour mixture in two parts. Scrape down the sides between additions and mix until just blended. Add the chocolate chips. If you're desperate (no judgements!) you can bake the cookies now, but it's preferable to let the dough chill in the fridge for a few hours. |
| | 5 | When ready to bake, preheat oven to 350 F, and line two baking sheets with parchment (or grease with butter). |
| | 6 | Roll the dough into 1 1/2 tsp balls. The cookies will spread about two inches, so space them accordingly on your baking sheets. Bake for 13 to 16 minutes until light brown and lovely. Let rest on the cookie sheet for 2 minutes and then remove to a cooling rack. |
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| Yield |
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original recipe yield: 60 Cookies
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If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com
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