My pantry is devoid of edible food-like substances, Pollan's term for processed foods. (Unless you count my Fig Newmans and the occasional box of Wheat Thins.)
My refrigerator is full of farmers market produce. I grow my own herbs, make dairy products from local milk, and source my coffee beans from the roaster in town.
But I must admit that there is an elephant in my whole foods packed-kitchen, a big white elephant: White Flour. I like to bake, and I go through bags and bags of the stuff. Although I love the nutty flavor and toothsome texture of whole grain baked goods, I live in a household of White Bread Lovers, and I love white bread too.
Which bring us to Food Rule #42.
When it comes to homemade cookies, I do have a few strategies to keep myself and my family from eating the entire batch.
After mixing up the dough, I immediately freeze half for another special day. Then I'll freeze half of the cookies that get baked to pull out for future lunchbox treats. There will still be plenty of cookies to go around.
For a printable version of the recipe, click on the file below it.
Almond Flour Chocolate Chip Cookies
Makes more than you should eat in one sitting.
- 1 cup almond flour
- 1 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 sticks butter, at room temperature
- 2 eggs, at room temperature
- 2/3 cup sugar
- 2/3 cup brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 teaspoons water
- 2 cups semisweet or dark chocolate chips
- Preheat oven to 375ºF.
- In a large bowl, whisk together the almond flour, all purpose flour, baking soda and salt. Set aside.
- In the bowl of a mixer, beat the butter with the sugars until fluffy. Add the eggs one at a time, and beat well.
- Add the vanilla, almond extract, and water. Mix well.
- With the mixer on low speed, slowly add the flour mixture until almost combined. Add the chocolate chips and mix with a few more turns. Be careful not to over mix the dough.
- Finish combining by hand with a wooden spoon if necessary. Chill the dough for at least 30 minutes or overnight. (If you skip this step, your cookies will cook up flat like pancakes, but they will still taste fine.)
- When ready to bake, line a cookie sheet with a silicon mat (if you have one) or parchment paper. Drop 1 1/2 tablespoons of dough onto the sheet for each cookie. Leave a few inches of space in between.
- Bake for 8-10 minutes, pulling them out of the oven just before they look done. They will firm up as they sit on the hot cookie sheet.