Sprout & Pea

When Brook­lyn starts to get cold, it seems there’s no bet­ter way to spend a week­end or evening than cozied up with good friends shar­ing deli­cious food, and this week­end was chock full of this. Sat­ur­day after­noon, I braved the cold and biked over to a friend’s for a fan­tas­tic brunch com­plete with amus­ing games and scrump­tious food.

I fig­ured every­one loves a good cookie to go along with a savory brunch (maybe I also had a sweet tooth that day), so I cooked some to bring along. Since bak­ing is not my strong suit, and I had yet to attempt any of the recipes from my recently pur­chased cook­book, I decided to fol­low a recipe for once. This book is an amaz­ing bible for bak­ing gluten-​​free dishes with almond flour. My first recipe attempt from The Gluten Free Almond Flour Cook­book was Elana’s Chewy Choco­late Chip Cook­ies. All of the recipes in this book are sim­ple, healthy and deli­cious! This one didn’t call for choco­late chips but I decided to add some because my sweet tooth wasn’t going to be sat­is­fied with­out them. It took me all of 20 min­utes to whip these guys together and they were cer­tainly well-​​received at Saturday’s brunch. Here is Elana’s recipe (plus dark choco­late chips)…

Ingre­di­ents:
3 cups blanched almond flour
1/​2 tea­spoon sea salt
1 tea­spoon bak­ing soda
1/​2 cup arrow­root pow­der
1/​4 cup unsweet­ened cocoa pow­der
1/​2 cup grape­seed oil
3/​4 cup agave nec­tar
1 table­spoon vanilla extract
1 cup dark choco­late chips

Com­bine wet ingre­di­ents and dry ingre­di­ents in sep­a­rate bowls and then mix together and add choco­late chips.
Pre-​​heat oven to 350 degrees and place 1/​4 cup sized cook­ies on the sheet with a good inch or so in between them. Bake for 10 to 15 min­utes (“until the tops of the cook­ies look dry and start to crack– be care­ful not to over­cook. let the cook­ies cool on the bak­ing sheets for 30 mins)