- Bob’s Red Mill Gluten Free Flour
- King Arthur
What you will need:
1 c. unsalted butter
3/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla extract
2 3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
3/4 c. toasted almonds, chopped
12-ounce bag semisweet Ghirardelli chocolate chips
Preheat the oven to 375 degrees. In shallow pan toast almonds for 3-4 minutes. Let cool.
Mix butter, sugars, and vanilla until light and fluffy. Add eggs and beat well.
Combine your preferred gluten-free flour, along with baking soda and salt.
Stir wet ingredients together until well blended. The dough may seem stiff and dry. Don’t be discouraged! It will come together. Keep working it.
Once combined, stir in chocolate chips and toasted almonds. If you can, cover bowl in saran wrap and place in the fridge for 2-3 hours. This allows the fat to solidify and it allows the sugar to gradually absorb liquids in the dough. Both of which prevent spreading.
Bake in a 375-degree oven for 8-10 minutes. The edges of the cookies should begin to turn brown.
Remove from cookie sheet to cool. After a few minutes, enjoy!
Bon appetite! Gwenn, Your Innkeeper Avenue Hotel Bed and Breakfast