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May 19th 2012
archived under: Baked Goods, Dessert, Grain Free, Make and Freeze, Recipes

 

One evening, I couldn’t stop thinking about cookies. It was late when I decided to whip these up, and since I didn’t want to wait for multiple batches to finish in the oven, I put about half of the batter into mini muffin cups instead of right on the parchment paper (these need about 3 minutes longer in the oven). I ended up with some very excellent cookies (my husband was also very enthusiastic about them) and some cookie “bites” which I popped into the freezer and ate cold later. Of course, you could make 100% cookies and that would be great too.

This recipe only uses one bowl; I actually used a measuring cup instead of a bowl. No carefully combining wet ingredients followed by dry ingredients…just throw everything together and whir it with the immersion blender, one of my favorite kitchen tools.

IMG_9865

Grain-Free Gluten-Free White Chocolate Chip Cookies

Ingredients:

  • 5 tbsp butter, softened, or cut into pieces if still cold/hard
  • 3 tbsp xylitol
  • 3 tbsp water
  • 1/2 tsp vanilla bean paste
  • 1 egg
  • 1 1/4 cup almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • white chocolate chips, however many you like.

Method:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Throw all ingredients except for the white chocolate chips into a bowl. Blend with the immersion blender until everything is well-combined.
  3. Stir in white chocolate chips.
  4. Use a cookie scoop to place lumps of the batter on a silicone-lined baking sheet.
  5. Bake 12-14 minutes or until cookies just start to brown around the edges.
  6. Allow cookies to cool before moving them. They will fall apart if you try to pick them up too early. They “set” when they cool.
  7. Try not to eat too many at once.
  8. Or don’t try.




Jill (17 comments)

oh, and my house smells heavenly. and i just ate 4 of them! :) guess i was in the mood for cookies, too!




Jill (17 comments)

o my gosh. i just made some and they are delicious! this is the second grain free recipe i have made that i consider edible and worth sharing (i have tried about 10 grain free recipes so far).

they have a great buttery flavor and wonderful light texture!

i used my new food processor to blend and didn’t have chocolate chips so i used xylitol on top. they are not too sweet so next time i will increase the amount of xylitol in the batter.

thanks for sharing! love them!






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