Gluten Free Almond Chocolate Chip Cookies

Rebooters,

In our meeting on Monday I brought in these delicious, healthy almond chocolate chip cookies for everyone to try.  They were made from almond flour that I easily produced in my kitchen with very little baking equipment or supplies. I demonstrated how simple making almond milk is and how virtually every part of the almond has a purpose and can be incorporated into different recipes. From 4 two cups of almonds, I made 8 cups of almond milk, 4 cups of blueberry almond cream sorbet and all the almond flour I needed to make 30 cookies. If you don’t have the time or inclination to make your own almond flour, just pick some up tomorrow when you go with me to Healthfare Here is my recipe; and I promise you, your kids will love them! Below just for comparison I am putting my cookie recipe next to Chip-ahoy.

Almond Chocolate Chip Cookies

3 cups almond flour

1 tsp baking soda

½ tsp sea salt

¼ cup coconut oil

¼ cup maple syrup

1 whole egg

2 egg whites

1 tsp vanilla extract

1 cup dark chocolate chips

½ cup toasted sliced almonds

Preheat oven to 375. Line two baking sheets with parchment paper. Combine almond flour, baking soda and sea salt and set aside. Mix coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes. Add whole eggs, egg whites and vanilla extract; mix for 2 minutes more. Slowly add dry ingredients to egg mixture and mix for 1 minute. Add chocolate chips and toasted almonds and mix well until combined. Place large rounded tablespoons onto prepared baking sheets about 1” apart. Flatten slightly to 1” thickness. Bake until set and golden, about 15 minutes.

Makes 25 cookies.

 

Lovingly,

Elsa Sykes – Founder

elsa@orchardsendhealth.com

www.orchardsendhealth.com