So some of my friends and people from my church youth group need to eat gluten-free. This recipe compliments the previous cookie recipe (Chewy Chocolate Chip Cookies) because that one requires an egg and an egg yolk. This recipe here requires an egg and an egg white. Perfect split of three eggs between the two!
1/2 cup butter, softened
1/4 cup brown sugar
1/4 cup white sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
1 egg
1 egg white
2 1/2 cups almond flour (I use Blue Diamond)
1/2 tsp. baking soda
1/4 tsp. salt
1 cup chocolate chips
Cream butter and sugars until light and fluffy. Beat in extracts, egg and egg white. In a bowl, mix almond flour with soda and salt. Beat flour mixture into butter mixture. Stir in chocolate chips. Portion out dough with tablespoon-sized scoop two inches apart onto parchment paper covered cookie sheet. Bake at 350* for 11-13 minutes or until edges brown up a little. Let stand on cookie sheet 5 minutes; then remove to cooling rack. Store loosely covered. Makes about 3-4 dozen.
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