I'm back in the Bay Area now, but I right before I left LA I attempted a sort of kitchen purging process whereby I tried in vain to use up all of the perishables in my fridge and cupboards. I didn't get anywhere close to finishing everything, but I did manage to eek out one last batch of cookies using this almond meal that has been in my fridge for a while (Egads! Does almond meal go bad? Hmm...).
As the three people who read this blog know (Hi, Elaine!), I always have chocolate on hand, so chocolate chip cookies seemed like a plausible choice. I occasionally worry that "gluten-free" versions of beloved desserts will disappoint and seem too "healthy," but these actually came out pretty tasty. They didn't have the same "crispy on the edge, chewy in the center" texture that I crave in traditional CCCs, but they were moist, chewy, and not too sweet... And since we're being honest (as we always are on this blog), I'll reveal that I had four in one night while studying for my corporate finance final. I haven't received my grade in that class yet, so it is still TBD whether there is a positive correlation between cookies consumed and exam performance. Stay tuned for updates on the findings of my research in this area.
I used this recipe from a blog with an intriguing title, thewannabechef.net. I don't have any insightful observations about this blog beyond what I just said, so I will simply leave you with the recipe, which I now consider a completely wonderful way to use up leftover almond flour.
Almond Flour Chocolate Chip Cookies, slightly adapted from thewannabechef.net
(Makes about 12 cookies)
- 1 1/2 cups (6 ounces) almond flour
- 1/4 cup butter, room temperature
- 1/4 cup sugar
- 1 egg
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 cup chocolate, chopped into chunks (I used parts of two bars I had lying around, including one that had hazelnuts and dried currants. #swoon.)
Preheat your oven to 375.
Chop chocolate bar into chip-sized chunks. Cream the butter and sugar together until smooth. Mix in the egg. Next, add the almond flour, vanilla, salt, and baking soda and mix until it’s all incorporated. Fold in the chocolate chips.
Line a baking tray with parchment paper. Scoop the batter into even portions onto the parchment paper and press down slightly. Bake for 12-15 minutes until golden brown. Let cool slightly before removing the cookies from the tray.
