My Mom is coming to visit this week to help stock my freezer with meals for post-baby. This means that all those odd bits and pieces of things in my freezer must go. I’ve got to make room for frozen casseroles, soups, and other meal-prep related things! I can’t think of a better thing in the world than a whole freezer full of food made with love by Mom. Everything must go in order to make way for all the love!
….which led me to a bag of almond flour on the bottom shelf of the freezer. I’m positive it’s at least a year old. I can’t even remember why I bought it. I was reading a restaurant critic’s article the other day (I don’t habitually read restaurant critiques, as I am always shocked by how rude they can be), but anyway, the critic mentioned the one instance when a gluten free cookie was a better version than the original. He said chewy cookies are chewier when gluten-free. I have to agree. So it got me thinking about my favorite cookie: a chewy, chocolaty little number. So, I decided to make it gluten free for the sake of chewiness. Not for the sake of avoiding a food group or anything. There are no food groups I avoid these days. Have you seen this belly?
Those are all for me.
5 minPrep Time
11 minCook Time
16 minTotal Time
- 4 tablespoons unsalted butter, melted
- 1/4 cup packed light brown sugar
- 1 tablespoon granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup almond meal (unsifted)
- 1/3 cup unsweetened cocoa powder (not Dutch)
- 1/3 cup (heaping) chocolate chips
- Preheat the oven to 375.
- In a medium bowl, stir together the melted butter, sugars, egg yolk and vanilla.
- In a small bowl, whisk together the salt, baking powder, almond meal, and cocoa powder.
- Add this to the wet ingredients, and stir to combine. Since there's no gluten, we can stir all we want without worrying about tough cookies!
- Finally, stir in the chocolate chips.
- Space the cookies evenly on a baking sheet lined with parchment paper. (The cookies don't spread as much when baked on a silicone mat). Lightly form the cookies into balls, and press flat gently.
- Bake for 11-12 minutes, until fragrant and the top of the cookies appear dry.
- Remove the cookies from the baking sheet immediately when they come out of the oven, and serve.