Whether you’re gluten intolerant, have a wheat allergy, or are just trying to cut out wheat, here is a wonderful chocolate chip cookie recipe that’s made with almond flour!

Personally, I believe the problem with wheat is this: it sits in silos for months going rancid!

Mouse droppings, mold and rancidity are surely toxic to our bodies!  If I eat wheat, I gain weight, break out and look puffy…not to mention how it makes me feel—terrible!  If I grind wheat berries into my own flour (easy in a VitaMix), I have no problem digesting it.

Since I don’t have time to make my own wheat flour on a regular basis, I often use almond flour recipes instead of wheat.  Almond Flour and Almond Meal can be interchanged in recipes.  Meal has the skin of the almonds, flour does not.

My favorite chocolate chip cookie recipe comes from the Gluten-Free Almond Flour cookbook by Elana Amsterdam.

Here it is:

Chocolate chip cookies~ makes 30

Preheat oven to 350 degrees.  Line 2 baking pans with parchment paper.

2 1/2 c almond flour

1/2 tsp sea salt

1/2 tsp baking soda

1/2 cup grapeseed oil ( i use olive oil)

1/2 c agave

1 TBS vanilla

1/2 c chocolate chips ( overflow this measurement a bit)  🙂

In a large bowl combine the almond flour, salt and baking soda.  In another bowl, whisk together agave, vanilla and oil.  Combine the 2 bowls, stir in chocolate chips and refrigerate for 20 minutes.  This step, don’t skip!

Spoon out dough 1 TBS at a time on to baking sheet and flatten with the palm of your hand leaving 2 inches in between cookies.

Bake for 7-10 minutes until golden brown.  Cool slightly, serve warm.

YUM..super easy and takes no time at all to make.  They also take no time at all to disappear!

xo

Image Courtesy of freedigitalphotos.net by m_bartosch,