As many of you know, I’ve been fiddling around with various almond flour cookie recipes in an effort to create the ultimate GF chocolate chip cookie that tastes as yummy as a traditional one. Personally, my family thinks these cookies are the bomb – they’ve got just the right balance of crunchy, chewy goodness! And apparently, lots of readers out there feel the same way, which is why this delightful recipe made it on the “Top 10 Reader Favorites of 2012!”
I recently added some cocoa powder to this awesome recipe and WOW! I think my new Double Chocolate Chip Cookie version is even better! But my hubby still thinks the original recipe is #1. The boys? It’s a split decision. So now when it’s time to make cookies, I’ve got to make both – Original and Double Chocolate. Yeah, life is hard – LOL!
Time-Saving Tip: Did you know that nearly all cookie dough is perfect for freezing! So why not make a double or triple batch and freeze the extra dough for future baking. Simply, drop dough by rounded tablespoonfuls about one-inch apart on a parchment paper-lined baking sheet and place in freezer. Once unbaked cookies are completely frozen solid, remove them from the parchment and place them into a freezer safe container and return to the freezer. When ready to bake, simply place frozen cookie dough balls on a parchment-lined baking sheet, and allow them to thaw. Then, bake as directed below.
Looking for more scrumptious almond flour cookie recipes?