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Baking My Way

Gluten Free not Taste Free

Almond Bliss Cookies ~ Makes 24 cookies ~

INGREDIENTS:              

8.5 oz. (2 cups) almond-coconut flour blend 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 2 tablespoons ground flax seed 2.8 oz (1 cup) unsweetened coconut flakes 4.0 oz (1 stick) browned butter* 7.1 oz. (1 cup) granulated sugar 1 tablespoon molasses 2 large eggs 1 tablespoon vanilla extract 1/2 teaspoon almond extract 5 oz semi-sweet chocolate chips 6.4 oz (1 1/4 cups) almonds, toasted and chopped

PREPARATION: Heat the oven to 350 F. In a small bowl, combine almond-coconut flour, baking soda and powder, salt, ground flax seed and coconut. Set aside. In mixer bowl, beat butter and sugar until creamy. Add vanilla and almond extract, beat to combine. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Then stir in morsels and toasted chopped almonds. Refrigerate the dough overnight. At a minimal, be sure to let the dough stand for 30 minutes before baking as the coconut flour will absorb moisture from the dough to ensure the cookies do not over spread. Using a size 40 scoop (1 ½ to 2 tablespoons). Bake for approximately 10 minutes until golden brown. Cookies will still be soft in the middle when removed from the oven. Cool cookies for 2 minutes on backing sheets; remove to a wire rack and cool completely.

To brown butter. Add the butter to a medium-sized skillet, preferable light-colored as it will be easier to gauge the color of the butter as it browns. Melt the butter over medium-high heat. As soon as the butter is melted, begin to swirl the pan around. The butter will slowly turn light golden brown. Continue to swirl until the butter smells nutty and toasted and is caramel in color. Remove the pan from the heat. Transfer butter to mixing bowl, add the sugars and extract, beat to combine. Allow to cool briefly before adding and eggs and continuing with the recipe in step 3.

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