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RECIPE FOR WHEAT FREE CHOCOLATE CHIP COOKIES!
Many know, I inherited a chocolate chip cookie condition from my family line, it’s genetic, I deal with it ;-)
So when I get a hankering (love that word) for them, I look for the healthiest option I can, this is one I like. Hope you do too
Ingredients
Wet ingredients
½ cup grapeseed oil
1 tablespoon vanilla extract – I have
also used almond for a nuttier flavor
½ cup dark agave nectar – I have used
light too, tastes slightly different
Dry ingredients
2 ½ cups blanched almond flour –
please note, this is almond FLOUR not almond meal and it will
make a difference so please use blanched almond flour.
½ teaspoon kosher salt ground fine
½ teaspoon baking soda
½ cup dark chocolate chips – I use
vegan chips here as I don’t eat dairy, you can find them at any
healthy food store and many regular stores nowadays
Instructions
Combine dry ingredients in a large
bowl and wet ingredients in another bowl. Then mix wet
ingredients into dry ingredients slowly and completely.
Break up into ¾
to 1-inch balls.
I have just started using baking
stones (I personally don’t believe in nonstick – see my article
on healthy bakeware in January) and you can also use parchment
paper lined baking sheets. It depends on your preference in
baking. I do prefer steel to nonstick.
Bake at 350° for 7-10 minutes – they
can get crispy quickly so ensure to check on them and see what
works for you.
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