Happy Sunday everyone! For those of you who are aware, you know that today is Palm Sunday. We now head into the last week of Lent, so let this be a time for reflection and repentance.
I missed the “Sunday Mornings with Tracey” post today, so instead I bring you cookies. Grab a glass of almond milk and pull up a seat, friend!
Since cutting most gluten from my diet, I’ve been playing around with gluten-free baking. Mostly, I’ve had a lot of not-so-blog-worthy results. Gluten-free flours can be a tricky thing. Many times, I’m also trying to make substitutions to make the baked goods relatively healthy as well (not a surprise to most), which has led to many flops and recipe fails.
Well, 23rd time is the charm because these turned out quite well!
1 cup almond meal
1 cup gluten-free all-purpose flour
2 Tbsp coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
6 Tbsp butter, melted (I used Earth balance vegan margarine. You could also try substituting apple sauce for a healthier twist, but I can’t guarantee results)
1/4 cup honey
2 tsp vanilla extract
1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Combine almond flour, gf flour, coconut flour, baking soda and salt in a large mixing bowl and set aside.
3. In a small mixing bowl, whisk together melted butter, honey, vanilla and egg until fully combined.
4. Create a well in the center of your dry ingredients. Add the wet ingredients to the dry and stir until a dough forms and all flour is incorporated. Fold in your chocolate chips.
5. Scoop dough into rounds on your cookie sheet. Flatten with the palm of your hand.
6. Bake for 10-12 minutes, or until edges begin to brown slightly. Remove and let cool for 10 minutes. I may have burned my mouth trying to immediately inhale one, but it was totally worth it.
Store cookies in an air tight container or freezer.