Crunchy Almond Butter Chocolate Chip Cookies
A Good Cookie Is No Small Thing...
Our latest variation on a theme- crunchy almond butter chocolate chip cookies. Why another gluten-free chocolate chip cookie recipe, you ask? There are so many reasons, Darling. In fact, where do I begin?
First. The obvious. The duh.
One can, in fact, never have too many gluten-free cookie recipes. Especially in our polite don't want to make a fuss look-but-don't-taste universe, when one has to live gluten and dairy free, shunning wheat flour, cream and butter, declining pink birthday party cupcakes and adorable custard tarts and snowy cream cheese on toasted Everything Bagels and examining every ingredient label ad infinitum.
How do we survive in a culture that promotes our poison everywhere we turn? We keep a stiff upper lip. We cultivate a cool and breezy neo-zen detachment. We learn to ignore hunger pangs and cravings. We learn (sometimes the hard way) that taking a risk (eating out in any kitchen that is not our own) is not worth the price our body will (all too often) pay. We tie on a perky pink chocolate apron and flirt with our inner domestic goddess. We bake our own cupcakes and cookies. We tweak our tried and true recipes and play with variations on a theme, nudging an ingredient or new flavor combo into the spotlight. Just because it's fun.
And in our special, special gluten-free universe?
Every tasty cookie that is safe to eat is a treasure. A gift. A little morsel from heaven.
So when we have a new favorite nut butter- crunchy almond butter- we start to wonder...
Would it would make a good cookie?
We just knew it would.
A nutty non-peanut non-legume treat. And we knew we had to add dark chocolate.
Duh part deux.
Karina's Crunchy Almond Butter Chocolate Chip Cookies RecipeRecipe posted April 2013 by Karina Allrich.
Almond butter is more subtle than peanut butter. I now prefer it in a cookie recipe. You can play with gentler flavors- adding a dab of almond extract for an almondy boost, or using a warm Tahitian vanilla for a homey vanilla-honey flavor.
1 1/2 cups sorghum flour
1/2 cup potato starch or tapioca starch (not potato flour)
Recipe Source: glutenfreegoddess.blogspot.com
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