Chocolate Chip Cookies! Cooking gluten free, egg free and dairy free as I have said, can be quite challenging...then adding Colorado's high altitude to the mix — an interesting combination. For a while there, these chocolate chip cookies looked like Italian lace cookies. The trick is in halving the baking soda, not having the dough be too wet and playing with the oven temperature until just right. I hope you enjoy these.
1 cup gluten free flour mix
1 cup sprouted organic almonds
1/2 cup organic sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp cinnamon
1/3 heaping cup dairy free chocolate chips
1 tsp vanilla
2 tbsp safflower oil, sunflower oil or lard
2 tbsp coconut oil
1 organic flax egg (1 tbsp organic flax meal + 3 tbsp water)
Mix flax egg and set aside. Blend sprouted almonds until finely chopped size. Mix all dry ingredients together. Add wet ingredients to dry. Once mixed, you will need to make dough into balls by hand. Don't be tempted to add more water...if the balls are too wet they will flatten out like pancakes in the oven (still yummy). Line 2 cookie trays with parchment paper and place cookie dough balls evenly apart. Bake at 365° for 15 minutes. Cool completely and move to cooking rack. Makes approximately 12-14 cookies.
Options: I have done these a few different ways. You can use anywhere from 1/4 cup to 3/4 cup of sugar depending on your taste. I tend to use 1/4 of sugar if the cookies are more for a healthier snack treat. You can substitute the chocolate chips for raisins. I have not tried this but you may be able to substitute gluten free oats to replace almonds and or substitute the flax egg for a real egg.