It’s holiday time, and my cousin Gary visits most years, and he’s gluten (or at least he’s for sure wheat) intolerant.
A post from Carolyn. My cousin and I share one very important trait (hmmm, maybe it’s genetic?) – we love chocolate. He will always tell me, “no, don’t bake cookies for me,” but then I think, yes, I should. I didn’t ask him this year, I just made them. It’s the holidays. A reason to try a new GF recipe for him.
Recently the New York Times offered a subscription to their food section and archives (not the daily newspaper) at half price, for $20/year. I don’t know about you, but I think newspapers should offer recipes for free – maybe not the stories, but at least the recipes; but they don’t. Or at least most newspapers don’t. And particularly the New York Times. But at half price I thought it was a good buy. In the past when I’ve discovered the NYT had printed some great sounding recipe, I’d do a search all over the web, and sometimes I’d find the recipe somewhere else. But not always. One of my very favorite cookbooks I own is Amanda Hesser’s gigantic tome, The Essential New York Times Cookbook: The Recipes of Record, a 2021 re-release with new added content. I have the older edition – the one here is the recent one. The older one must be out of print already!
With that in mind, and my new subscription available, I decided to search for GF cookie recipes for Gary, and downloaded this one and made them for him. They’re very straight-forward. No unusual ingredients, providing you have almond flour on hand already. I do. I keep it in the freezer. Do use the pure almond flour – not the one from Trader Joe’s that has the skins included. I buy my blanched almond flour at Costco. I had a small bag of Bob’s Red Mill almond flour in my pantry (that had been there for well over a year) and it smelled just fine, so I’m not sure almond flour needs to be kept in the freezer after all. Might open up some new real estate in my jam-packed freezer.
In this case I used half artificial sugar, half real sugar; the recipe calls for both light brown and granulated; I use half Swerve brown, and half So Nourished erythritol granular. In sampling the finished cookies, I cannot tell there is any artificial sugar in them.
First it’s butter and sugars to be mixed, then eggs, then vanilla, and lastly the dry ingredients. With most new cookie recipes these days, I bake 2-3 of them first to make sure they’re the right consistency. These were; I made no adjustments except for the baking time. The cookies are scooped onto baking sheets and lightly flattened before baking for 13 1/2 minutes (in my oven, anyway). The original recipe made gigantic ones. I made traditional sized, and that’s the time they needed. These cookies were plumper than the ones shown in the newspaper photograph – theirs were very spread out, but still in a nice round shape. Mine were thicker – they barely settled a little in height when baked. That may be why they required a bit more baking time.
What’s GOOD: well, obviously, that they GF. GF cookies (at least those made with almond flour) tend to be a bit more “sandy” in texture. From a frozen state, I liked these better. They’re pretty fragile at room temperature. They’re still a bit fragile from frozen, but manageable. My cousin ate a few every day and liked them.
What’s NOT: nothing really, other than GF cookies tend to have a different texture. If you prefer tender, soft cookies, these will be perfect.
printer-friendly PDF and MasterCook file (click link to open recipe)
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GF Chocolate Chip Cookies
Recipe By: Adapted slightly from the New York Times
Servings: 60
5 1/2 cups almond flour — finely ground (blanched)
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
20 tablespoons unsalted butter — at room temperature
2/3 cup light brown sugar — I used half Swerve light brown
2/3 cup sugar — I used half Erythritol granular
2 large eggs
1 tablespoon vanilla extract
24 ounces unsweetened chocolate — coarsely chopped or grated bar (or bittersweet) chocolate
1 1/4 cups walnuts — chopped (optional)
Sea salt (optional, for finishing)
1. Heat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk the almond flour, salt and baking soda to combine.
3. Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
4. Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
5. Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogeneous.
6. Add the chocolate and walnuts; gently mix to incorporate it. Scoop the dough into heaping tablespoon mounds of dough, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
7. Gently press the cookies down slightly with your fingers. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the center, 11-13 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more. Freeze for best storage. Cookies are fragile, so cool well before moving to a freezer bag.
Per Serving: 156 Calories; 13g Fat (73.4% calories from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 117mg Sodium; 4g Total Sugars; trace Vitamin D; 18mg Calcium; 2mg Iron; 123mg Potassium; 66mg Phosphorus.

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