Eating Healthier in Today's World

Using Almond Flour

On the last blog, you saw me make Almond Flour using 2 different techniques.  My own, where I first soak the almonds, make almond milk and then dry the pulp to make flour and my friend Joelene's method, where she sprouts the almonds, dries them and uses a processor to make them into flour.

This week, I used both flours to make two batches of the same cookie.  Both cookies were delicious & soft.  The cookies made with the sprouted almond flour had a slightly more rich flavour, and just almost unnoticeably softer...either way, not one cookie was left over!

The following recipe will yield approx. 1 dozen cookies.

Almond Flour Chocolate Chip Cookies: 

• ¼ cup butter, room temperature

• ¼ cup coconut palm sugar

• 2 tablespoons honey (or Xgave)

• 1 large egg, room temperature

• 2 teaspoons vanilla

• 1½ cups almond flour

• 2 tablespoons any gluten free flour (I used white rice flour)

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1/2 cup chocolate chips (I used mini choc chips)

Instructions:

1. Preheat oven to 350 degrees F.

2. In your Bosch Mixer bowl with Cookie Whisks attached, cream the butter, sugar, honey, egg & vanilla on speed two until fluffy.  The Bosch Bowl Scraper could be used as well so you would not have to stop and scrape the bowl.

3. Add the almond flour, gluten free flour, baking soda and salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed and pulse once or twice more to ensure everything is mixed in.

4. Remove the bowl from the mixer and stir in the chocolate chips by hand.

5. Using a cookie scoop, place golf balled size balls of dough on a cookie sheet lined with parchment paper.  Use a wet fort to flatten the cookies out (the cookies do not spread much so create the size and thickness you want prior to baking them).

6. Bake for 9-12 minutes, until slightly golden around the edges.

7. Cool on baking sheet for two minutes then place on cooling rack to completely cool.

8. Store in an airtight container, they will last longer if kept in the fridge.  They are also great to freeze after baking as they keep their taste and texture well.