Another two great gluten-free chocolate chip cookies, and a new blog feature: direct printing!

Alright, a break from yeast!

First I wanted to highlight a new function on my blog, the Printer-Friendly button down at the bottom of each post. Thanks to the folks at printfriendly.com, you can pick and choose what to print from any website or blog, change the font size, and even save as a pdf. I hope this makes my blog even more user-friendly for my dear readers!

Awhile back I made a couple different gluten-free chocolate chip cookies that were both pretty tasty. I got these recipes from some blog browsing a long time ago, but never got around to trying them until recently. So if you have a gluten-sensitive friend or just want to cut a bit of carbs out of your diet, here are a couple of recipes for consideration.

Nutty Oatmeal Cookies (Adapted from Cookies for Breakfast by Michael H. Perlman)

Ingredients: 

8 tablespoons unsalted butter, room temperature

1/2 cup packed dark brown sugar

3/4 cup sugar

1 large egg

1/2 teaspoon salt

1 teaspoon vanilla extract

1 & 1/2 cups oat flour

1/2 cup hazelnut meal/flour (I substituted this with more almond flour)

1/2 cup almond meal/flour

1/2 teaspoon baking powder

3/4 cup semisweet chocolate chips

Instructions:

Preheat oven to 350 degrees.

Cream the butter and sugars in a mixer or food processor. Add the egg and vanilla extract, mix to combine. Add the dry ingredients (flours, baking powder), mix until just combined. Fold in the chocolate chips.

Drop by tablespoonfuls on lined baking sheets, spaced out well as they do spread, and bake about 15 minutes, or until lightly brown. Cool for a few minutes on baking sheet, then transfer to wire rack to cool completely.

Makes about 2 dozen cookies.

Almond Butter Chocolate Chip Cookies (Adapted from Clean Eating Magazine, 2010)

Ingredients:

1 cup unsalted almond butter, stirred until smooth

3/4 cup sucanat (evaporated unrefined cane juice) or regular white sugar

1 large egg

1/2 teaspoon baking soda

1/4 teaspoon salt

3 ounces coarsely chopped dark chocolate, or just shy of half a cup of chocolate chips

Instructions:

Preheat oven to 350 degrees. Combine all ingredients except for the chocolate in a medium bowl and stir to combine well. Fold in the chocolate last.

Drop by tablespoonfuls onto lined baking sheets and bake for 10-12 minutes or until lightly browned on the edges. Cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Makes about 1-2 dozen cookies.