So I'm still what I guess would be considered "almond-sensitive." I can have a bite of something with almonds in it, but a large quantity of anything almond-y still causes a reaction. I think it's the best of both worlds because it means I can sample almond recipes but not really eat them. Score.
Here is a quick recipe I whipped up for my friend Vanessa's delightful holiday party, which was a predominately gluten-free affair. Even though the name makes them sound like they'll taste like cardboard, they're actually little bundles of awesomeness. They have a great texture - chewy and crunchy - similar to a normal chocolate chip cookie. Packaged up in a little holiday tin, these make an easy holiday party addition or a great gift.
Or you can always just leave them out for hipster Santa with some hemp milk.
Gluten-free Vegan Chocolate Chip Cookies
- 2 cups almond meal
- 1/4 tsp salt
- 1/2 baking soda
- 1/4 cup coconut oil (melted)
- 2 tablespoons maple syrup (room temp)
- 2 teaspoons vanilla extract
- 1/3 cup mini chocolate chips (I love Enjoy Life brand)
Preheat oven to 350 F.
Combine almond meal, salt and baking soda in a large bowl.
Add coconut oil, maple syrup and vanilla extra and mix well. Stir in chocolate chips.
Line baking sheet with parchment paper and drop batter by rounded tablespoons. Flatten top slightly (they don't spread out much when baked)
Bake for 9-10 minutes and then allow to cool before serving.
Rub your belly. Makes about 15 cookies.