Double chocolate chip cookies GLUTEN FREE!!

Double Chocolate Chip Cookies

  • 2 ½ cups blanched almond flour
  • ¼ cup unsweetened coco powder
  • ½ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • ½ cup butter
  • 2 eggs
  • 1 tsp vanilla
  • ¼ cup sugar
  • ½ cup milk chocolate chips
  • ½ cup white chocolate chips
  1. In a large bowl, combine almond flour, sugar and coco powder
  2. Stir in salt and baking soda
  3. In a medium bowl cream together butter, vanilla and eggs
  4. Stir wet ingredients into dry to combine
  5. Fold in all chocolate chips
  6. Scoop dough 1 tablespoon at a time onto 2 parchment paper lined baking sheets
  7. Flatten dough with the palm of your hand
  8. Bake at 350° for 10 minutes
  9. Cool and serve
Makes 24 cookies

Banana Chocolate Chip Cookies

Over the years I have started to dislike the same old Banana Bread with chocolote chips in them.  I wanted to make something with all my ripe banana's but not banana bread :)  So I found this recipe and altered it a bit.  They turned out like muffin tops and we loved them!   The banana flavor was not overpowering ant it had a great oatmeal cookie type feel to it.



INGREDIENTS

  • 1.5 cups all-purpose flour
  • 1 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup mashed ripe banana 
  • 1 cup old-fashioned rolled oats
  • 8 ounces semisweet chocolate chips

DIRECTIONS

  1. STEP 1

    Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats and chocolate chunks.
  2. STEP 2

    Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.
adapted from: http://www.marthastewart.com/338169/banana-walnut-chocolate-chunk-cookies