Dessert Spotlight: Chocolate Chip Cookies (2 ways)!

My first attempt to dehydrate the almond meal from my homemade almond milk failed miserably (how, I have no clue). Since then, I have managed to successfully dehydrate several batches. (Preheat oven to 190 degrees. Line baking sheet with parchment paper and spread out almond meal. Bake for approximately 4 hours. It is crumbly and dry when finished.) I then stick it in the blender or Mag.ic Bu.llet and grind it up to make almond flour.

Many almond flour recipes will be found on Paleo websites. I usually modify the recipes slightly (often adding butter which is not allowed on a Paleo diet).

I tried the recipe below with my freshly ground almond flour. The cookies were very good but the almond flour made them taste slightly grainy (although it could have been because the almond flour was not ground up enough).

Grain-Free Chocolate Chip Cookies
Adapted from the Minimalist Baker

1 1/4 cups of almond flour
1/2 tsp. baking powder
1/4 tsp. sea salt
1/4 cup sugar (Options: Brown sugar, cane sugar, muscovado (unrefined brown sugar), coconut palm sugar)
1/4 cup chocolate chips
1 egg
3 tbsp melted butter (or melted coconut oil)
1/2 tsp pure vanilla extract
1/2 cup shredded coconut (optional)  

Instructions
1. Preheat oven to 375 degrees
2. In a mixing bowl, stir together almond flour, chocolate chips, baking powder, salt and sugar. 
3. In a separate bowl, beat egg. 
4. Whisk in the butter and vanilla and then add to dry ingredients and mix until combined. 
5. Shape dough into 1-inch balls and place on baking sheet. Flatten slightly. 
6. Bake until edges begin to brown (approximately 7-10 minutes).

The peanut butter and banana oatmeal cookies by Genevieve at Vanilla & Spice are still my favourites in the chocolate chip department. These cookies are so delicious and are usually gone within a day in our house. I also love that they can be whipped up in no time!

PB & Banana Oatmeal Cookies
Adapted from Vanilla & Spice

1 cup rolled oats
1/2 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. sea salt
1 large ripe banana
1/4 cup natural, organic peanut butter (I have mixed almond butter into it as well)
1.5 tbsp. melted butter (or coconut oil)
1/2 tsp. pure vanilla extract
1 tbsp. pure maple syrup
Large handful of chocolate chips
Large handful of raisins
1/4 cup coconut (optional)
1 tbsp. ground flax (optional)

Instructions
1. Preheat oven to 350 degrees.
2. Combine all the dry ingredients.
3. In a separate bowl, mash banana. Add nut butter, butter, vanilla and maple syrup. Mix until smooth.
4. Combine wet and dry ingredients and fold in chocolate chips and raisins.
5. Line baking sheet with parchment paper and drop spoonfuls of cookie dough about 1" apart.
6. Bake for 12-14 or until they start to turn golden.

Photo credit to Vanilla & Spice. (I just realized that I never
took a picture of my own version!)