Last Updated on February 4, 2018 by Fiona Maclean
(Nearly) Healthy Gluten Free Chocolate Chip and Almond Cookies:
When I was asked to write a post about cooking with Flora I hesitated for a moment. I don’t actually bake very often and although I do keep a tub of Flora Pro.Activ Buttery in the fridge, that has more to do with having raised cholesterol levels. Swapping Pro.Activ for butter helps assuage the guilt when I indulge in a hot cross bun or a Jacket Potato. It’s a simple change that I’m hoping will help me avoid having to take medication – the plant sterols in the Pro.Activ are known to reduce ‘bad’ cholesterol levels.
Anyway – to cut a long story short I had a whim to make cookies. And, I was intrigued by the idea of ‘healthy’, so when I found this recipe for Almond Flour and Chocolate Chip cookies I thought I’d see if I could make a version using ingredients I could get hold of easily and know that I like. I love Billington’s Molasses Sugar. I can actually eat it by the teaspoonful – while that MIGHT be healthier than eating refined white sugar I am sure it’s not really very good for me! If you want those pretty pale almond coloured cookies, then try using light soft brown sugar and blanched almonds instead.
I also wanted to make a little cookie stack and tie it up with ribbon. It would help the shot a lot if I could tie a tidy bow…but I still rather like my little cookie picture. Even though I don’t really do food styling.
By the way, my cookies are NOT burnt, that’s just the lovely treacle colour of the dark molasses sugar;)
I made my own almond meal by blitzing whole almonds with skins on. And, I used Flora Buttery to make the initial blending really quick and easy. Although I do have a stand mixer, taking it out to make a relatively small bake seems like hard work for me and if I can get a great result using a product like Flora Buttery that is soft from the fridge, I’m more than happy to do that.
Allergy Egg Dietary Gluten Free Serve Cold
- 85 g Flora Buttery
- 80 g Dark Soft Brown Sugar
- 1 teaspoon Vanilla Extract
- 1 Large Egg
- 90 g Almonds pulsed in a food processor till you have ground almonds. You don't need to blanch the almonds unless you want perfectly pale cookies!
- 1/4 teaspoon Bicarbonate of soda
- 1/4 teaspoon Sea Salt
- 125 g Chocolate Chips I used a mixture of white and dark chocolate
Preheat the oven to 200c.
Cream together the Flora and brown sugar. Add in the egg and vanilla and beat well
Mix the bicarbonate of soda and salt into the almond meal, then add that into the batter bit by bit till you have a 'dropping' consistency
Fold through the chocolate chips
Line a large baking tray with silicone paper. Drop dessertspoon blobs of the cookie mixture onto the tray, spacing them out with at least two inches between each cookie. You are aiming for 10 to 12 cookies. If necessary bake in batches or use two trays !
Bake in the oven for 10 minutes or till the edges darken slightly.
Remove from the oven and allow to cool for 5 minutes on the tray before moving to a cooling rack
These are best eaten quickly or frozen - just take one out of the freezer an hour before you want a treat
I’ve discovered these freeze very well. If they were just in the biscuit tin I’d feel obliged to eat them all at once. But, now I can take one zap it for 20 seconds in the microwave – and it tastes just as good as it did when first baked. For a small household without a gaggle of hungry children to feed it is really important to find things to bake which can be frozen in ‘single’ portions. Brownies and muffins are great – and these cookies are now on my ‘can make safely’ list – treats that can be taken out when I fancy a little indulgence.
These are soft cookies – they have a slightly soft centre with a crispy ‘shell’. Gluten free, they taste wonderfully nutty to me with a lovely buttery flavour. I’m not entirely sure they are ‘healthy’ but, I think I’m going to avoid trying to find out too much about the nutritional value and just enjoy one for a treat every so often.
If you’d like to try for yourself, why not pin this post for later
Disclaimer: This post was commissioned by Flora.