Gluten-free chocolate chip cinnamon cookies
Chewy and irresistible, these cookies are loaded with cinnamon, walnuts and chocolate for your snacking pleasure.
As the year comes to a close, the reality is finally hitting home that so many of us are sensitive to wheat. Not a fun discovery, but one that is absolutely manageable with all the fabulous and helpful products on the market. Even if you’re not allergic or sensitive to wheat, when hosting a party it’s very thoughtful to offer some gluten-free treats. The key is to make them delicious enough that everyone will want to partake. These cookies are chewy, delicious, cinnamony and addictive. And don’t worry about the guilt, it’s not time for those New Year’s resolutions just yet …
- 1 cup Earth Balance or butter
- 1 cup cane sugar
- 2 eggs
- 3 cups gluten-free flour mix
- 1/2 cup ground almonds
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon cinnamon
- 1/2 cup chopped walnuts
- 1 cup chocolate chips
Preheat oven to 350° F. Line baking sheets with parchment paper.
Cream Earth’s Balance with sugar. Add eggs and mix well.
Add gluten-free flour mix, ground almonds, salt, vanilla and cinnamon and mix well.
Add walnuts and chips and mix until evenly distributed.
Scoop mounds onto baking sheet using a small cookie scoop or large teaspoon.
Bake 11-12 minutes, or until just turning a light golden color.
Remove from oven, allow to sit on baking sheets for several minutes, and then transfer to wire racks to cool completely.
These cookies should be frozen within a day of baking to keep them fresh. They taste great out of the freezer, or you can defrost them uncovered for 10 minutes.
*Some of the gluten-free baking mixes on the market taste a bit gritty. My favorite is Bob’s Red Mill 1 to 1 gluten-free baking mix for a gluten-like taste and texture. Another trick is to underbake the cookies slightly to retain moisture. Overbaking will contribute to dryness, and combined with the lack of gluten, will yield a sandy-textured cookie.