CRISPY ALMOND BUTTER CHOCOLATE CHIP COOKIES

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Baking Gluten, Dairy, and egg free has been a challenge and this recipe was the find of a life time. My daughter that falls into all these “free” diet restrictions finally stopped at 4 cookies. Her smile and Hmmm’s made all the trials in finding this sort of recipe all worthwhile. I did tweak this recipe right from the get go because of not having rolled oats in the cupboard. AND… it worked so well, will continue with this tweak. The recipe said to put oats in a food processor and grind to flour.. I used Almond flour in place of the oats.. same amount.. I also used the dairy free chocolate chips and I used coconut oil. (The recipe said coconut oil OR vegan butter) Everything Angela Liddon said could happen did. She said Chocolate chips may not stick. I did have to push some into the dough.. Most were contained within the dough as I rolled it into balls with my hands. She also said the dough may be sticky….it was!!! I had to bake my cookies 15 minutes so just a tad longer. I would be happy to take these to friends or serve them to my family without apologies. You know the one I’m talking about…..the crumbs are delicious, it just wouldn’t hold together as a cookie. If I could only choose one dessert recipe from this great book, I think I might have to choose this cookie recipe. This is a great cookie!! NOT just a great gluten, egg and dairy free cookie. YUM!!!!

Side note: I am expecting people to purchase Angela Liddon’s book, “Oh She glows”. When experimenting with her recipes, I will refer to the page number in the book and not include the recipe. However, because you are hopefully excited to get started on this journey, I will provide a few recipes to hold you over till your book comes. Angela is very precise with recipe preparation and gives hints about turning it into a gluten free dish when possible or nut free option. This book is seriously a must IF you honestly plan to journey into very healthy eating with more veggies and fruits.

Preheat oven to 350…put 1 TBl of ground flax seed into 3 TBL of water and set aside.. (this acts like your egg)

I throw the rest of the ingredients into a bowl an mix:

1/4 c. coconut oil

1/4 c. peanut butter

1/2 c. brown sugar

1/4 c. coconut sugar or natural cane sugar

1 tsp. pure vanilla extract

flax seed mixture

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. fine grain sea salt

1 c. gluten free rolled oats, blended into a flour

1 c. almonds blended into almond meal (I used almond flour one time and it was wonderful as well)

1/4 c. dairy free chocolate chips

shape dough into 1 inch balls..place on parchment paper on cookie sheet..no need to flatten the balls. Bake for 15 minutes and let totally cool before removing from tray. Store in the frig or freezer.