Look at that scrumptious cookie! If you are like me, you love cookies. I am sure I have the Cookie Monster’s DNA coursing through my veins because I rarely pass up a cookie. I have to admit though, I was tempted to pass this one by, which is amazing in itself. But, I am not a gluten-free gal and I was fearful it would be something less that great. So, with hesitation, I gathered the ingredients and got started.
The recipe is from Sonoma Syrup’s own kitchen and they think they are the best cookies in the world. As I mentioned, they are gluten-free cookies. They are made with all sorts of ingredients that come together to make an antioxidant rich healthy and satisfying snack for Passover or anytime.
These cookies mix up much like any other cookie but don’t be alarmed if it is slightly drier than most….that’s to be expected. There are a few different ingredients than maybe you are used to but do your best with hunting them down. I found most of them at Trader Joe’s but certainly you can substitute the coconut sugar for regular granulated sugar. I do really recommend finding the almond four (or almond meal) and coconut flour. Almond flour or meal is pretty easy to find but the coconut flour may be a little tougher. If all else fails, try Amazon. I did find them there (links are listed after the recipe). You can substitute the coconut flour for regular flour, but of course, they will no longer be gluten-free if you do that. The extracts and chocolate chips can be found right here! Check out the links below.
Another thing to note is that these cookies do not spread. The way you place them on the cookie sheet is the way they stay. These cookies are a hardy, dense cookie so if you like them to mound like shown than make a nice rounded scoop of dough…or free free to flatten with a fork (much like you would for a peanut butter cookie) for a flatter cookie.
So, without any more delay, here is the recipe. Be sure to try the Sonoma Syrup Vanilla Extracts. They are outstanding. We all know that Nielsen-Massey makes some outstanding extracts but don’t think Sonoma Syrup’s Vanilla is sub-par. In fact, our preferred vanilla extract is Sonoma Syrup Vanilla CRUSH. The Vanilla CRUSH is packed with natural vanilla beans and flavor.
½ cup almond butter
½ cup butter, softened
⅓ cup coconut sugar
½ cup almond flour
½ cup coconut flour
1 large egg
½ tsp coarse Kosher/sea salt
1 tbsp Sonoma Vanilla Bean Extract
½ tsp baking soda
¼ tsp baking powder
12 oz 70% bittersweet chocolate, chopped or Guittard 63% chocolate chips
½ cup chopped pecans
Preheat oven to 350 degrees. In a large bowl, whisk together all ingredients but chocolate and pecans until smooth. Stir in chocolate and pecans.
Chill dough for 30 minutes. Drop dough by ¼ cup ice cream scoops, 3 inches apart, onto two parchment –lined rimmed baking sheets. Sprinkle with sea salt. Bake for about 12-15 minutes, rotating sheets halfway through. Transfer sheets to wire racks to let cookies cool completely.
Makes 16 large mounded cookies