Tuesday, April 15, 2014
Passover Chocolate Chip Cookies (Gluten-Free)
I saw this recipe on The Detoxinista blog and instantly thought it looked perfect for a Passover dessert.
I didn't think baking soda was okay at Passover, but when I did a bit of research, a lot of sources claim it is. I guess you can decide for yourself. I kept it in because I am not that experienced baking with almond flour, so I didn't want to mess these up.
The original recipe uses maple syrup, but I don't like baking with maple syrup unless I want the flavour to be the focus (otherwise it's a waste of liquid gold!), so I opted for agave, and it worked perfectly. These are super yummy even if you aren't celebrating Passover. Adam described them as tasting like a cross between a macaroon and a cookie. The kids love them too!
Passover Chocolate Chip Cookies (Gluten-Free) (Adapted from this one)
1 1/2 cups of blmond flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons coconut oil, softened
1/2 teaspoon vanilla extract
1/4 cup agave syrup
1 whole egg, or flax egg
1/2 cup chocolate chips
In a medium bowl, combine the almond flour, baking soda and salt and mix well. In a separate bowl, combine the coconut oil, vanilla, syrup and egg, and mix well. Add the wet mixture into the dry mixture, and mix well until a uniform batter is achieved, then stir in the chocolate chips.
Using a tablespoon, drop the batter onto a baking sheet lined with parchment paper. Bake at 350F for 10 minutes, or until golden around the edges, turning the pan half-way through baking time. Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Makes 24 cookies. Keep in air tight container for 3-4 days or freeze.