Wheatless Chocolate Chip Cookies (Makes 17 Small Cookies)

This recipe is inspired from a television show in Asia and it is great for people who are in wheatless diet, people who love SOFT cookies and for people like me who are trying to control my weight (I will explain this in the next blog).  This recipe uses almond flour and ground soy because almond flour has high protein and low carbohydrate and ground soy contains at least 10% fibre.   Here is the recipe:

2.5 cups almonds                                                                                                                           2 cups ground soy                                                                                                                         0.25 cups granulated sugar                                                                                                           0.25 cups brown sugar                                                                                                                   0.25 teaspoons vanilla extract                                                                                                       0.5 cups semi-sweet chocolate chips                                                                                             1 stick unsalted butter

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Directions:

1) Melt butter.  Keep an eye on the pot so the butter does not get burnt. Turn off stove when butter is all melted.

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2) Put almonds in a grinder to make almond flour.  The flour is going to be moist.

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3) Cream melted butter, brown sugar and granulated sugar until fully incorporated.

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4) Mix ground soy and almond flour with the melted butter mixture until fully incorporated.

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5) Mix in vanilla extract and chocolate chips to flour-soy mixture.

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6) Pre-heat oven in 250oF.  Oil a baking pan or put parchment paper on baking pan.  Hand-roll the mixture into individual balls (see picture below).

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7) When oven is ready, put pan in oven for 15 minutes or until cookies are cooked (just use a toothpick to see if the toothpick goes through the cookie without any cookies sticking on the toothpick). Leave cookies to rest for at least one hour before serving them.

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And VOILA!!!  If you want this to be a vegan cookie, replace butter with coconut oil and sugars with cane sugar.  Also, I find if you chill the mixture in the fridge before you roll the cookies, the texture and look is totally different than without chilling the mixture.  You can give both ways a try.

Please feel free to comment below about what you think about this recipe.  Chao!

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