With flour still unavailable in almost any grocery stores, I decided to delve into the land of gluten-free baking with these cookies made of almond flour. I have had mixed success with almond flour, such as with this cake, because I always fail to take into account the amount of fat almonds naturally contain, and end up adding butter and oil, only to end up with a very delicate puddle. This time, I did my research and was determined to get it right.
For the flavor, I wanted to bring an additional, subtle depth to your standard chocolate chip cookie. The tea and cardamom aren’t aggressively noticeable, but they definitely add something to the basic recipe. You could add any other spices or add-ins you might be interested in; the basic cookie recipe is just a blank slate.
Keep in mind that when these come out of the oven they will be quite delicate, so let them cool substantially before digging in. And, as always, I strongly suggest your store them in the fridge – if you have any left over.
Recipe
Ingredients:
11/2 cups almond flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cardamom
2 sachets of black tea
1 large egg
1/4 cup coconut sugar or brown sugar
2 teaspoons vanilla extract
1/4 cup butter, softened
1/8 cup olive oil
1 tablespoon orange zest
1/2 cup walnuts
1/2 cup dark chocolate
Flaky sea salt (optional)
Method:
Toast the walnuts until lightly browned, about 5-7 minutes. Once they have cooled a little, roughly chop them up finely with the dark chocolate.
Meanwhile, cream the eggs and sugar until well combined, then add the vanilla, oil, butter, and orange zest.
Combine the almond flour, baking soda, salt and tea.
Slowly add the dry ingredients to the wet in batches until just incorporated.
Stir in the walnuts and chocolate.
Wrap the dough in parchment paper or plastic wrap and chill for 30 minutes.
Toward the end of the 30 minutes, preheat the oven to 350 and line a baking sheet with parchment paper.
Scoop out about two tablespoons of dough and roll into a ball. Sprinkle with salt, if desired.
Bake for 15 minutes, until they still seem gooey in the middle, but have solidified on the sides. They will continue to cook as they cool.
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