I have this bag of almond flour in my cupboard. It’s been sitting there, unopened, for a few months now, with me not really knowing what to use it for. The THOUGHT of almond flour was exciting, clearly, but I had no real plans for it. My live-in athlete has been hounding me for a “recovery cookie” – a high protein cookie good for post-workout, so I figured I’d first just try the stuff out in a normal cookie recipe to determine exactly how it behaves. I’m glad I did, because it does some interesting maneuvers!
This recipe is basically just the Neiman Marcus $250 Cookie with a few changes. No pecans, no real flour, addition of almond flour. All in all, these are AWESOME. They’re flatter and almost crispy on the outsides, but chewy and dense all the way through. I baked the first batch without chilling the dough (DON’T do that!), which resulted in a cookie full of strange air pockets and delicate bubbles of almond flour – reminiscent of a macaroon! I chilled the dough for the following batches, which greatly improved their appearance and mouth feel. That’s a gross term, eh? Mouth feel.
Not only were these delicious, but I got to use my NEW kitchenaid mixer to make them! Holy moly, that thing makes cookie creation SO much easier! I’m in love.Print
Healthy-ish cookies packed with protein and a hit of chocolate and sweetness to power you up post-workout or any time of the day.
- 1 cup butter, room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 whole eggs
- 1 tsp. vanilla
- 2 cups almond flour
- 2.5 cups gluten-free oatmeal, put through blender or food processor
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 4.5 oz. grated semi-sweet chocolate (put the chips through a food processor)
- 12 oz. semi-sweet chocolate chips
- 1 cup raisins (optional)
- Cream the butter and sugar together until fluffy.
- Add the eggs and vanilla, combine. In a separate bowl,
- Mix together almond flour, blended oatmeal, salt, baking powder, baking soda, and grated chocolate.
- Add to the butter mixture, and stir to combine.
- Add chocolate chips and raisins (if you want).
- Let the dough chill for at least one hour.
- Bake for 9 minutes at 375 F.
- Oatmeal is considered to be gluten free, but often the processing of it can contaminate it. If you’re really wanting a GF cookie, make sure to get certified GF oats.
- CHILL THE DOUGH. Don’t skip this step.