Gluten Free Almond + Chocolate Chip Cookies

So long gluten!  We don't need you for our cookie making.  Gluten free or not, these are tasty cookies, soft and cakey with nice texture from the almond flour.  

I'm planning on working on more GF and possibly vegan cookie recipes.  Looking forward to sharing (and eating) the results!

About 12 cookies.

Gluten Free Almond + chocolate Chip Cookies

1 cup almond flour

1/3 cup light brown sugar

1/2 teaspoon baking powder

pinch nutmeg

 pinch salt

1 egg

1/4 cup oil (your choice, I used grape seed)

1 teaspoon vanilla extract

1/3 cup chocolate chips or raw cacao nibs

Heat oven to 350 degrees.

In a bowl, whisk almond flour, brown sugar, baking powder, nutmeg and salt.  Add egg, oil and vanilla extract.  Mix until well combined.  Mix in chocolate chips/nibs.  Chill dough 10 minutes to firm it up. (You can skip this but you're cookies will spread a bit more.)  

Use a tablespoon to portion dough onto a silpat lined baking sheet.  Bake 12 minutes.  Remove from oven and let cool on pan, 5 minutes.  Carefully remove from silpat by sweeping an off set spatula underneath each cookie.  

Orgeat Syrup


Orgeat Syrup is an almond simple syrup.  It's an important ingredient in tiki drinks like the Mai Tai or the japanese cocktail.  It is also great in pineapple juice or milk. 

The vodka is added to extend the shelf life for the syrup but can be omitted.

Makes about 1 1/2 cup. 

Orgeat Syrup

2 cups raw almonds

1 1/2 cup water

1 1/2 cup sugar

1 teaspoon orange blossom water

1 ounce vodka

Place almonds in a bowl and cover with water.  Soak for 30 minutes.  Drain.  Transfer almonds into a food processor and process about 1 minute until almonds are a course crumb.  

Heat water, sugar and pulverized almonds in a pot on the stove.  Stir until sugar is dissolved.  Do not boil but heat for 15 minutes.  Turn off heat and let stand 2 hours.  Add orange blosson water and vodka.  Strain through cheese cloth or a fine mesh strainer.  Store in fridge up to 2 weeks.