Gluten Free but Gluttonous

Gluten free for many people brings to mind bland and tasteless, a similar connotation that vegan desserts have associated with them. But that's completely untrue. Granted, flavors and textures are not the same when it's a gluten-ful baked good, but GF baking has its own charms and the experimentation is endless.

This little crunchy cookie has its base in almond meal, essential blanched almond ground into flour. Such a concept opens up a whole new can of worms. Almonds, pecans, walnuts, hazelnuts - if you have a food processor or blender, a completely new arsenal of nut flours could be at your fingertips.

I used a store-bought almond meal because that's what I had on hand and wanted to use up, but you could substitute any nut flour you desire.
Chocolate Chip Almond Crunchies

1 cup almond meal (ground almond flour)
1/4 cup granulated sugar (I bet brown sugar would have made them chewier)
1 egg
3 tbls oil/melted butter
a dash of salt
1 tsp vanilla
1/2 cup chocolate chips (milk, semisweet, dark etc)

In a bowl, combine the flour, sugar and salt. Mix lightly. Add the rest of the liquid ingredients and mix until fully incorporated. Add in the chocolate chips. The batter will be more liquidy than the usual cookie batter made with all-purpose flour since there's no gluten.

Preheat the oven to 340 degrees. Line a baking pan and drop teaspoons of batter onto the cookie sheet. These will spread, so place them 1-2 inches apart from one another. Baked for 12-15 minutes or until the edges begin to brown.
They're crispy, not overwhelmingly sweet and have a hint of almond that could be enhanced by using almond extract instead of vanilla. Perhaps the next time I come across almond meal, this will have to be tweaked to become a soft chewy cookie.


**there will be pictures... I promise. :)

Cookie Monster Cravings

The more I stay up late, the more I feel a need to bake cookies. Not to eat them, only to make them. I suppose that means I'm more a cookie craver than a cookie monster. Sorry for disappointing you, my dear blue furred cookie loving monster. =(

But I think he would be proud. Not only did I use up ingredients that I had in my fridge but the resulting confection was soft and chewy, perfect on its own or with a glass of cold milk in the middle night. So if you're in the Caribbean, have some coconut on hand, haven't quite gotten to the point of rum and don't have any lime, here's a tasty suggestion.

Chewy Coconut Almond Cookies

1 1/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 tsp baking soda
1/4 tsp salt
1 tsp almond extract
1 egg
1/2 cup unsalted butter, softened
2-2 1/2 cups shredded/flaked coconut, sweetened

Cream together the butter and sugars until light and fluffy. Add the egg and almond extract (I ran out of vanilla so I used almond, but either is acceptable and yummy) and mix until combined. In a small bowl, combine the flour, baking soda and salt, sifting the ingredients together before adding to the butter/egg mixture. Stir until mostly combined before adding the coconut. The batter will seem a little dry at first but keep mixing until you get a butterscotch colored cookie dough that smells of coconut and almond.
Preheating the oven to 350 degrees, line a pan with foil or parchment. Form teaspoon sized mounds of batter on the pan; they will spread so have them about 2 inches apart. Bake for 8-10 minutes at 350 (I baked them for 8 min). When you take them out, they'll still be very soft. Let them sit untouched for 5-10 minutes to cool and get a little harder before transferring to a plate.