Enjoy a spicy lunch by adding tomatoes, lemon juice, and jalapenos to a turkey and vegetable soup. It’s a fantastic method for utilizing leftover turkey.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- 2 ½ cups almond flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup grapeseed oil
- ½ cup agave nectar
- 1 tablespoon vanilla extract
- ½ cup chocolate chips (such as Dagoba® Chocodrops)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Whisk almond flour, baking soda, and salt together in a bowl. Stir grapeseed oil, agave nectar, and vanilla extract together in a separate bowl. Mix oil mixture into almond flour mixture until dough is just combined. Fold chocolate chips into batter.
- Form dough into 1/2-inch balls and press onto the prepared baking sheet.
- Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes.
Reviews
I have made these twice now with the additions recommended by Lisa. I substituted canola oil for the grape seed oil/applesauce. The first time I made them, I mixed the chocolate chips in with the batter. This resulted in thick cookies that were slightly gummy. The second time I made them, I rolled the cookies into approximately 1” balls and flattened them with a fork much like you do when you make peanut butter cookies. I then pushed chocolate chips into the top of the cookie. These turned out great after 10 minutes bake time.
I made them a little differently just because of the ingredients on hand. I used coconut oil instead of grapeseed oil. They were a little dry so I added just enough water to moisten the cookie dough. I pushed them down a little instead of leaving them in a ball also, I think that helped. They turned out super yummy!!
Looking at the original recipe, there is too much liquid per flour ratio. I made the following changes and the cookies came out great: 3 cups total flour (I used a mixture of 2 cups milo/amaranth/chia and 1 cup tapioca), kept the baking soda at 1/2 tsp and 1/2 tsp salt, added 1 Tbsp of cornstarch, 1/2 cup coconut oil melted, 2 eggs (mix oil and egg together), 1/2 cup white sugar, 3/4 cup brown sugar, kept the vanilla and chocolate chips the same. Dropped by spoonfuls onto parchment paper. Baked them for 10 – 11 minutes. Let them set for 2-3 minutes then transferred them to a cooling rack. The cookies came out much like a regular cookie soft on the inside and a slight crunch on the outside. Wonderful.
After reading the previous one star review, I tweaked a few things from this recipe and I’m loving the cookies now. Here are the changes I made: Instead of baking soda, I used baking powder. Instead of grapeseed oil I used apple sauce. Added one egg. Added one scoop of vanilla protein powder. Added 2 tablespoons of Flax seed for extra fiber. Added raisins to the chocolate. The cookies are awesome and I’m hooked!
I did not care for this recipe. I gave this recipe a fair shot. Made it three times. First time, my 13 yr old made it….waaaay too oily – the “dough” was spooned onto the cookie sheet because it could not be formed into a ball. It pooled into one huge sheet of bubbling goo as it baked. Sure, it looked bad but to be fair, I gave it a taste after it cooled. No good. Second try…I thought, “I bet the measurements were off a bit” so I made it myself. Still super oily and there was no way this stuff could be rolled into any form. Cookies came out flat and oily. The taste and texture was unappealing. Next, I added an entire cup of almond flour more that the recipe calls for. This time I was able to form very oily balls. They baked into a chocolate chip cookie shape this time but still didn’t taste good. The 1/2 cup of oil called for in this recipe is just way too much. Not to mention the agave syrup – too sweet. This was a very expensive flop. My advice, try a different gluten free recipe.