Although I’m more focussed on savory meals, it does seem wise to have at least a handful of trusted recipes in my repertoire for sweet indulgences.
This makes about 24 two inch cookies.
2 oz cold margarine
2 oz brown sugar
2 oz sugar (3 oz if you like your cookies on the sweeter side)
4 oz blanched almond flour
4 oz all purpose GF flour
1/3 tsp salt
1/2 tsp baking powder
1 tsp vanilla (optional)
1 egg
~1 tbsp rice milk as needed
1 cup dark chocolate chips
Pre heat the oven to 375F.
Blend together the margarine and sugar in a food processor (or by hand with a wooden spoon, if you’re still that virtuous) until fluffy.
Add remaining ingredients (except chocolate chips), and process into a coherent ball. Add a tablespoon of rice milk, if needed to get the dough to come together.
Stir in the chocolate chips, and put 1 tbsp quantities onto a parchment lined cookie tray (9 – 12 per tray), then roll gently to 1/2″ thickness with a rolling pin, or flatten with the back of a wetted spoon.
Cook in the top half of the oven for about 15-20 mins until barely golden around the edges. Remove from the pan, and allow to cool.
Variation: substitute 1/2 cup of dried cranberries for the chocolate chips for an almond and cranberry cookie.
No Meat, No Wheat, No Dairy 