We've used protein-rich almond flour (aka almond meal) to make a rich, nutty gluten-free chocolate chip cookie.

Colleen Weeden
Source: Better Homes and Gardens

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Jason Donnelly

Recipe Summary

prep:
30 mins
bake:
6 mins at 375° per batch
Servings:
48
Yield:
about 48 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a large bowl beat butter and shortening with a mixer on medium 30 seconds. Add both sugars, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in egg and vanilla. Beat in almond flour. Stir in chocolate chips.

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  • Drop dough by teaspoons 2 inches apart onto ungreased cookie sheets. Bake 6 to 8 minutes or just until edges are light brown (cookies may not appear set). Remove; cool on a wire rack layered with parchment paper.

Nutrition Facts

122 calories; total fat 8g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 7mg; sodium 91mg; potassium 34mg; carbohydrates 13g; fiber 1g; sugar 11g; protein 2g; trans fatty acid 0g; vitamin a 45IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 2mcg; vitamin b12 0mcg; calcium 21mg; iron 1mg.
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Reviews

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