dark chocolate, chocolate chip cookies

Lauren-Nicole
Apr 13, 2012
2 min read

gluten free double chocolate chip cookies

Recently I was given some rather unsettling news. Maybe unsettling isn’t strong enough a word, maybe I need to be downright honest & tell you that it was actually kind of devastating…. although in hindsight I shouldn’t be surprised, I think I knew it all along.

I’m allergic to gluten! There, I said it.

I know, this really shouldn’t be that big of a deal…. except I’m a pastry chef, it’s kind of a HUGE deal. Do you have any idea what it’s like being surrounded by freshly baked goods and not being able to touch a single one. Granted it’s helping out my self control, but it’s torture. Not to mention that I can’t try a single one of the new recipes I make. I have to just sit there & watch everyone else enjoy while they chew & “mmmm“, and “aaaaa”, and “yummy“.

Sucks.

Until of course I did something about it…….. I took my favorite chocolate cookie recipe of all time & removed the flour…. then I did something even more genius & replaced the flour with almond meal & shredded coconut. None of you, not a single one can picture how big the smile on my face was when I sat there eating one cookie after another. It was like being a kid all over again. Kind of amazing.

Any way…. I think maybe I should share my incredible invention.

Ingredients: – 50g unsalted butter – 300g dark chocolate, 70%+ – 0.5 tsp salt – 2 eggs – 70g light brown sugar – 100g dark brown sugar – 5 ml vanilla extract – 60g almond meal – 60g coconut flour – 0.5 tsp baking powder – 150g dark chocolate chips, 56%

Directions: 1. melt the butter & chocolate together in a heat proof bowl. 2. add the eggs, vanilla, light & dark brown sugar to a bowl & beat until combined. Pour in the melted chocolate & butter & beat until blended. 3. fold in the almond, coconut & baking powder, and then the chocolate chips. Try not to over mix. 4. in a preheated oven, bake the cookies for 12 minutes @ 175ºC.