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Basic Chocolate Chip Cookie Made with Basic Almond Meal Cookie Recipe |
The GREAT Almond Meal
Cookie
This chewy and moist cookie provides a foundation
for many others. What is great is that there is no flour of any kind, the
cookie is also very low on the glycemic index, relatively low fat and high in
protein. Here, I have suggested numerous popular cookie options,
each based on my basic almond meal cookie recipe.
This one is a KEEPER!
Basic
Recipe
1¼
cups almond meal (get at Trader Joes or grind your own)
½
t. baking powder
Pinch
of salt
1/3
cup cane sugar
1
egg, beaten
3
T. coconut oil or butter, melted and cooled to room temperature
GF
vanilla extract
Preheat oven to 375° F.
For
whatever cookie rendition you are making, stir together the dry
ingredients, then the wet ingredients. Combine both the dry and the wet
ingredients together. Chill in the refrigerator for about 30 minutes or in the
freezer for 15 minutes.
Chocolate-Chocolate
Chip Cookie
|
Use
a cookie scoop or make one inch balls by hand and place on an oiled cookie
sheet or one that is lined with parchment paper. You
may choose to flatten the cookies slightly with a fork if they are very thick.
Bake for 8-10 minutes, until slightly golden around edges. Remove from
oven and allow to cool. They will become more stable as they cool. Makes: About 16 medium-sized cookies.
Variations:
Chocolate chip cookie: add ½ cup nuts, 1/3 cup
bittersweet chocolate chips, 2 T. flaxseed meal, and 1/3 cup GF oatmeal.
Chocolate-chocolate cookie: add ½ cup nuts, 1 T. expresso powder, 1/4
cup cocoa powder, 1/3 cup chocolate chips.
Oatmeal raisin cookie: add ½ cup pecans, 1/3 cup oatmeal, 1/3 cup raisins,
replace the cane sugar with brown sugar, and use GF maple extract
(optional) in place of vanilla.
Anise seed cookie: add 2 T. flaxseed, 1 T. toasted ground anise seed.
Peanut butter cookie: add 1/3 cup peanut butter in place of the coconut
butter in the main recipe and 2 T. flaxseed and ¼ cup of oats.
Toasted Anise Cookie |