Gluten-free Almond Chocolate Chip Cookies

I made absolutely awesome chocolate chip cookies today! These cookies are not the soft, chewy type, but slightly crunchy with a little bit of chewy thrown in, and a delightful nutty flavor. If you use all shortening instead of the half butter/half shortening they will not get so flat, but I prefer butter.

Almond Chocolate Chip Cookies

1 cup sorghum flour
1 cup almond flour (finely ground almonds)
1/2 cup tapioca starch
1 tsp. baking powder
1 1/2 tsp. guar gum
1/2 tsp. salt
1/2 cup butter
1/2 cup shortening
1 1/3 cups packed brown sugar
2 eggs
1 tsp. almond extract
2 cups chocolate chips
1 cup chopped pecans

1. Combine the flours, tapioca starch, baking soda, guar gum, and salt in a large bowl. Mix well and set aside.
2. In another bowl, cream butter, shortening, and brown sugar. Add eggs and almond extract. Slowly add dry ingredients, mixing on low-speed, until combined. Add the chocolate chips and chopped pecans and mix with a wooden spoon. Drop by teaspoonfuls on a baking sheet lined with parchment paper or lightly greased. Bake at 350°F for 8-10 minutes, or until just lightly browned. Allow to cool 5 minutes on baking sheet, then remove to a wire rack to finish cooling. Store in an air-tight container.

Yields: around 3 dozen cookies, more or less depending on the size of your spoons 😉

About nigerianmeadows

I am a homeschooling mother of 2 autistic children and cook gluten-free, I homestead on 2.5 acre and raise goats and chickens for dairy and eggs, I garden, cook, quilt, and take photographs. I build, paint, scrub, and dance on tables. I am the ultimate WOMAN!!! Oh, yeah, and I like my husband a whole lot (he is the one that makes all this possible, and he loves me like no other!)
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