I have hosted a cookie baking/decorating party, every December, for the past 7 or 8 years. This year we had a newbie in our group, who I later found out was gluten intolerant. She was a trooper, not mentioning it, despite being surrounded by mountains of cookies and then being offered pasta for dinner. In my defense, I didn’t know. Thank goodness I made a nice salad to go with the pasta! To make it up to her, I found and tweaked a gluten free cookie recipe I found on the minimalistbaker. I have made these cookies several times now. My husband likes them, even though he knows they are gluten free. That says a lot!
Simple Gluten Free Chocolate Chip Cookies
Makes 40 small cookies
- 2 ½ cups almond meal (I purchased mine from Trader Joe’s)
- 1 ½ cup chocolate chips
- 1 tsp. baking powder
- ½ tsp. salt
- 2/3 cup packed brown sugar
- 2 eggs
- 6 Tbs. butter (softened)
- 1 ½ tsp. vanilla
Preheat oven to 375 degrees
Cream butter, sugar and vanilla. Add eggs. Stir in almond meal, baking powder and salt. Stir in chocolate chips. Do the whole process in one bowl.
Cover and refrigerate for 30 minutes. Drop by heaping teaspoonful, on to parchment lined cookie sheet. Bake for 7-8 minutes. Just until the edges start to turn brown. Let them sit for a minute, then remove to plate or wire rack to finish cooling.
This post linked to Over The Moon Link Party