Finally! Yes! There is a God after all!
I have not eaten a chocolate chip cookie since June 18!
But today..... Today was a game changer.
I used the almonds Tita Medy sent me from Canada.
She is the Aunt of Mona.
I ground the almonds using my coffee grinder and pulsed for a few seconds at a time.
It is hard to use the blender because it might turn into almond butter.
Wheat-Free Chocolate Chip Cookies
1 1/4 C. Ground almonds
60 g. French unsalted butter
1/2 t. Salt
1/2 t. Baking soda
1/3 C. White sugar
1/3 C. Brown sugar
1 t. Vanilla
1/2 C. Almonds or walnuts or pistachios
1 C. Bittersweet chocolate chip morsels
Sea salt for sprinkling (optional)
Pre-heat oven to 350F.
Cream the butter and sugar.
Add vanilla and egg. Stir until well blended.
Combine the ground almonds, baking soda and salt.
Fold into the creamed mixture.
Then fold in the chocolates and nuts.
Scoop the dough onto a Silpat or parchment lined cookie sheet.
Sprinkle sea salt over the scooped dough if desired.
Bake for 10 minutes. Cool the cookie for 10 minutes before transferring onto a cooling rack. This step is important.
The result was thin and crisp cookies but a little chewy in the center.
Just the way I like it!
Yay!!!! I can now enjoy my favorite chocolate chip cookies!