If you’re giving out brownies, you might as well give out cookies, too, right? Again, I used one of my favorite recipes for the mix: Almond flour chocolate chip cookies. Since the full recipe didn’t fit in a single jar, I scaled the ingredients down a bit; don’t worry, though, because it’s still the same delicious recipe. These cookies bake more like doughballs and have a really soft, chewy center, which is my idea of a perfect cookie.
For the mix, you need:
- 1 18oz mason jar
- 1 cup plus 2 Tablespoons almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
- Enough chocolate chips to fill the jar
- 1 index card
- Ribbon to attach the card.
Method:
- Clean and dry an 18oz mason jar
- Add in layers the almond flour, baking powder, salt, sugar, and chocolate chips.
- Write on an index card the following:
“You’ll need:
1 mix
1 egg
3 Tablespoons butterPreheat your oven to 375 degrees. Soften the butter to room temperature and cream it together with the egg. Add in the mix and continue to blend until it forms a dough. Roll pieces of dough into 1-inch balls and place them on a cookie tray. Bake for 12-15 minutes until the outside is golden.”
Hopefully between brownies and cookies you’ll find something for somebody special.
Such a great idea, thank you for sharing. I’m definitely go to try either the cookies or the brownies!
First brownies, now cookies.
Great ideas!
Between the brownies and the cookies, which do you prefer? Sounds like you really like these cookies but the brownies look sooo gooey and wonderful!
The brownies are definitely better, but then again I’m probably basing that solely on the amount of chocolate and butter in the recipe.
Such a great idea! I finally got my hands on some almond flour so I should definitely make this.
Ooh tough decisions. Cookies, brownies, or both? Definitely going to have to try this with peanut or oat flour since I can’t have almonds.
This looks great! Do you find almond flour to be one of the better GF flours to use? I’ve tried several in the past but have trouble finding something that doesn’t taste “heavy” or too distinct. i.e Quinoa flour leaves a strange taste in my opinion; and buckwheat is way too gritty! So far I’ve had better luck with using ground GF rolled oats.
Almonds have a nice neutral flavor and they don’t really absorb water when cooked like grains do, which is why they make moist brownies.
I’m allergic to almost all nuts and also follow a gluten-free diet. Can you recommend a different GF flour to use instead of almond for these? Thank you.
Unfortunately there aren’t any non-nut flours that would work well in this recipe since each gluten-free flour acts differently. There are certainly good gluten-free cookie recipes online with rice or bean flours but I’m not sure what the proportions of ingredients would be.
have you tried quinoa flour?
This was really great– my dad is gluten-free and so I put together a nice basket for him for Xmas, well it’s 1/5/12 and tonight I came to his house for dinner and his wife made the cookies!! They are great! The best Gluten-Free cookies any of us have ever had.. and Even he said they were the best! Thank you for helping me fulfill his cookie craving with this!