Almond Flour Chocolate Chip Cookies (Egg free, Gluten free & Grain free)

 Cookies and milk, what can be a perfect snack after school?  I wouldn't boast chocolate chip cookie as a super health food.  But how much can you restrict kids not to eat this and that. For my kids I no longer give any store bought treats like cookies or bars. Everything is made at home, so when my elder one wanted me to make chocolate chip cookies. I didn't have the heart to deny that. So I came up with this recipe using Almond flour which is high in protein, no gluten and grain, maple syrup at least doesn't cause cavities. Almond flour gives such a nutty taste and texture to the cookie and are so good for people who are on gluten and grain free diet. So try this out and let me know how you like it.



If you are diabetic, this recipe is not for you. The bad part in this is the chocolate chips and also maple syrup even though it is a much better alternate than sugar, has a high fructose content and may elevate blood sugar. Stevia and Xylitol are the best natural sweetener to eliminate sugar highs and lows. Will post a recipe soon with Almond flour and Xylitol, so keep visiting.





Preparation Time - 10 Minutes

Cooking Time - 12-15 Minutes

Serves - 24 Cookies





Ingredients



Blanched Almond Flour - 2 Cups

Maple Syrup - 1/3 Cup

Baking Chocolate Chips - 1/3 Cup

Clarified Butter (ghee) - 1/4 Cup

Baking Soda - 1/2 Tsp

Salt - 1/8 Tsp



Method



1)  Preheat a baking oven to 350 Degrees Fahrenheit and line two cookies trays with parchment paper.



2) Combine the almond flour, baking soda, salt and mix evenly. Now add the clarified butter, maple syrup and chocolate chips. Knead into a fine dough.



3) Pinch out 24 even sized balls and place them in the parchment paper and press them gently.



4) Bake for 12-15 Minutes till slightly brown. Cool in a wire rack and store in a airtight container.

Keeps good for at least a week in room temperature.

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Almond Flour Crisscross (Egg Free, Gluten & Grain Free)

 If you are looking for gluten free, grain free baking alternate, Almond flour is the best choice taste wise as well as nutrition wise. Very low in carbohydrates and high in protein and with a sweet nutty taste, they give a great taste to the baked goods. If you are on a gluten free diet and have tried out all the gluten free flours like rice, bean flour etc. You will know what I am talking about. In fact, this is the only flour I use now a days for making different kinds of cookies for my kids.



Even though maple syrup is much healthier alternate than refined sugar and don't cause cavities like sugar. For people with diabetes, maple syrup because of its fructose content is not the recommended sweetener.

This recipe is so simple to make, please do try out and let me know.



Preparation Time - 5 Minutes

Cooking Time - 10 - 12 Minutes

Makes - Around 20-24 Cookies





Ingredients

Almond Flour - 2 cups

Maple syrup - 1/2 cup

Melted Clarified Butter(Ghee) - 2 oz

Baking soda - 1/2 tsp

Salt pinch

Vanilla extract few drops

Method



1) Combine Almond flour, baking soda and salt.



2) To this add the melted clarified butter, maple syrup and vanilla extract.



3) Combine thoroughly and make a dough and at this point it will be very sticky. Refrigerate for 30 minutes or just leave it in the freezer for 5-10 minutes so that the dough is easy to handle and not sticky.



4) Preheat the oven to 350 degrees Fahrenheit and line two cookie trays with parchment paper.



5) Pinch out 20-24 small sized balls with even sizes out of the cookie dough and with center of your palm, roll them to make perfect shaped balls and place them in baking tray with enough space between each one



6) Flatten them slightly and using a fork press each one of the cookie to form a criss cross pattern and bake for 10 to 12 minutes till they are slightly brown.



7) Remove them and cool them in a wire rack and store in a airtight container. This keep good in room temperature for at least a week.(Haven't lasted more than a week, even though I make double batch most of the times).

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