Sunday, January 12, 2014

Almond Chocolate Chip Cookies- Gluten Free

I have to get on my soap box for a minute.
If you meet someone who is going gluten free... please, please do not mock them.
Why would you say "it's all in your head", call them a "glutard" or generally mock them for their choice???
Cuz' guess what?  
It's NOT a choice... 
Why in the world would you deprive yourself from fresh baked sourdough bread, chewy pizza dough, shortbread cookies and beer?
The only reason you would do it...?
Is- because- you- feel- better...

Luckily, I can eat gluten without an issue, but both our kids, my BFF and a co-worker, really have issue when they eat gluten.
Try having your heart break to hear your daughter say "I thought everyone's stomach hurt like that...". She was 21 when she said that, and we had no idea there was a problem.

It's real ailment, or even serious disease, for some people, and it's very, very uncomfortable.
Cut them some slack and stop trying to "tough talk them out of it".

Really, let them feel better and happier, and eat some gluten yourself if you feel so strongly about it.  And thank your lucky stars that you can...

Here's some fantastic little cookies that I made just for Paige, and Alex, and Rose, and Ashley.  Guess what?  Lots of people liked them, and no one missed the gluten either.
They are chewy and almost taste like an almond meringue!  I baked some for the maximum time, these were crisper, and some at the minimum, which were chewier.

I found this great site for lots of Gluten Free ideas, check it out here.

Makes about 12-18

1 cup almond butter (or 2 cups almonds + 4 Tablespoons butter, melted)
1 cup granulated sugar plus more for rolling
1 large egg, beaten
1 teaspoon baking powder
1/2 tsp salt
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/2 cup chocolate chips

Preheat oven to 350°F. Line two baking sheets with parchment paper or silicon baking mats. 
If needing to make your almond butter, toast almonds in a single layer in a baking sheet in a a 375°F preheated oven for 7 minutes. Place them in the freezer to cool for about 10 - 15 minutes. Process toasted almonds in a food processor until a ground well; add melted butter and process until a smooth paste forms, scrape sides as needed.

Add the almond butter and sugar to the bowl of your electric mixer; cream together using the paddle attachment. Add egg, sprinkle the baking powder and salt evenly over the top; add vanilla; and mix well. Scoop 1 tablespoon fulls of the dough; add in about 3 - 4 chocolate chips; and shape into 2-inch rounds with your fingers. Place them on the baking sheet and space them approximately 1-inch apart. Bake for approximately 9 - 10 minutes. Remove them from the oven and allow them to cool on the baking sheet for about 3 minutes. Transfer them to cooling rack to cool completely.

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