Choco­late Chip Cook­ies

Sweet al­mond but­ter and maple syrup make this flour-free choco­late chip cookie taste ev­ery bit as de­li­cious as the orig­i­nal!

Woman's World - - Gluten-free Recipe -

1 cup al­mond but­ter 1/3 cup maple syrup 1 egg 1 tsp. vanilla ex­tract 3 Tbs. ar­row­root pow­der or corn­starch 1 tsp. bak­ing soda 1/2 cup choco­late chips

Pre­heat oven to 350°F. Line bak­ing sheet with parch­ment pa­per. In large bowl on medium-low speed, beat al­mond but­ter, maple syrup, egg and vanilla un­til smooth and creamy, 1-2 min­utes. Add ar­row­root pow­der (or corn­starch) and bak­ing soda; beat about 30 sec­onds or un­til dry in­gre­di­ents be­come well in­cor­po­rated. Fold in choco­late chips with spat­ula. Us­ing a rounded ta­ble­spoon, drop dough onto bak­ing sheet, spac­ing them about 2" apart. Use pa­per towel to gen­tly press down on all cook­ies to flat­ten slightly— this will ab­sorb some of ex­cess oil from al­mond but­ter. Press a few ad­di­tional choco­late chips into tops of cook­ies, if de­sired. Bake 10-12 min­utes, un­til edges be­gin to turn golden brown. They’ll look a lit­tle soft and un­der­baked at first, but will con­tinue to firm up as they cool. Cool on bak­ing sheet for about 10 min­utes be­fore trans­fer­ring them to rack to cool com­pletely. As soon as they’ve cooled, cover tightly and store them at room tem­per­a­ture for up to 7 days.

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