Based on a recipe from Elana Amsterdam.
This recipe uses almond flour instead of wheat flour to make a gluten-free version of the traditional chocolate chip cookie.
2 cups | almond meal | 180 g | |
1/4 tsp | salt | 2 g | |
1/2 tsp | baking soda | 1 g | |
1/3 cup | canola oil | 85 mL | |
1/3 cup | maple syrup | 85 mL | |
2 tsp | vanilla extract | 10 mL | |
1/3 cup | bittersweet chocolate chips | 60 g | |
1/3 cup | flaked almonds | 24 g |
This recipe makes about 24 cookies, on two baking sheets of standard dimension.
per 1 serving (20 g)
Amount % Daily Value |
Calories 90 |
Fat 7 g 11 % |
Saturated
0.5 g
3 % |
Cholesterol 0 mg |
Sodium 40 mg 2 % |
Carbohydrate 5 g 2 % |
Fibre 1 g 4 % |
Sugars 3 g |
Net Carbs 4 g |
Protein 2 g |
Vitamin A 0 % |
Vitamin C 0 % |
Calcium 2 % |
Iron 3 % |
Food Group | Exchanges |
---|---|
Fats | 1 ½ |
Other Foods | 0 |