My mother-in-law (aka Grandma Marylyn) is obsessed with all things crispy, crunchy, and Paleo. Like me, she has celiac disease and has followed a strict gluten-free diet for years. I created this Crispy Chocolate Chip Cookie recipe just for her.
2 cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
½ cup vegan shortening
¼ cup coconut sugar
1 tablespoon vanilla extract
½ cup chocolate chips
Combine almond flour, salt, and baking soda in a food processor
Pulse in shortening, coconut sugar, egg, and vanilla until dough forms
Remove blade from processor and stir in chocolate chips by hand
Scoop dough one level tablespoon at a time onto a parchment lined baking sheet
Press balls of dough down so they are very flat, wetting your hand if dough is sticky
Bake at 350° for 10-12 minutes
Cool for 15 minutes (do not handle prior or cookies will break)
Makes 18 cookies
Wellness expert and gluten-free guru Elana Amsterdam is the New York Times bestselling author of the book Paleo Cooking from Elana’s Pantry, and founder of the blog elanaspantry.com, where she shares simple, healthy recipes and lifestyle advice.
Elana has written for Parents, Shape Magazine, and Delicious Living and has been featured in a variety of media outlets including Fortune Magazine, The Washington Post, and The Wall Street Journal, and has appeared on CNN, MSNBC, and Fox News Live.
Her other books include The Gluten-Free Almond Flour Cookbook (Random House 2009) named one of the “Best Cookbooks of the Year” by The Denver Post, and Gluten Free Cupcakes (Random House 2011), a tome of enticing, yet healthy desserts.