Winnie Abramson’s Gluten-Free, Grain-Free Fair-Trade Chocolate Chip Cookies
Countdown to 2014 Cookbook Giveaway: Day 3
This year I wanted to share my favorite cookbooks and health-focused books of 2013 with you from some of my friends. Since it’s the holiday season, they’ve decided to generously give away a copy of their books along with a recipe (see below!) starting today until the new year! Thanks to all of you for participating! To enter for your chance to win a book, just leave a comment below. The winner will be selected at random on January 2, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.
1/2/14: Please note that this giveaway ended on 1/1/14. All comments are now closed. Thanks for visiting!
Now, I’d like to introduce my third guest and her book!
WHO: Winnie Abramson, ND, HEALTHY GREEN KITCHEN
BOOK: ONE SIMPLE CHANGE: Surprisingly Easy Ways to Transform Your Life (Chronicle, 2013)
RECIPE: Gluten-Free, Grain-Free Fair-Trade Chocolate Chip Cookies
Makes: about 20 2-inch cookies
½ cup/30 g unsweetened shredded coconut
1½ cups/120 g finely ground blanched almond flour
¼ cup/30 g coconut flour
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup/115 g butter, preferably from pastured cows, at room temperature
1 cup/150 g coconut sugar, or 1 cup/200 g granulated sugar
1 farm-fresh, free-range egg
1 teaspoon pure vanilla extract
1 cup/170 g fair-trade dark chocolate chips
1. Preheat the oven to 325°F/165°C. Line two baking sheets with parchment paper or silicone baking mats.
2. Spread out the coconut on one of the baking sheets and toast in the oven until light brown and fragrant, about 5 minutes, but start watching after 4 minutes so it doesn’t burn. Set aside to cool for several minutes. Increase the oven temperature to 350°F/180°C.
3. Using a wire whisk or a fork, mix together the toasted coconut, almond flour, coconut flour, baking soda, and salt in a medium bowl.
4. Using a stand mixer fitted with a paddle attachment or a handheld electric mixer, cream the butter and sugar on low speed until smooth, about 3 minutes. Scrape down the sides of the bowl and the paddle. Add the egg and vanilla and mix until blended.
5. Add the almond flour mixture and beat until just incorporated. Briefly beat in the chocolate chips. Cover the dough and refrigerate for at least 30 minutes (and up to 2 days) before baking.
6. Spoon rounded teaspoons of the dough onto the baking sheets approximately 2 in/5 cm apart.
7. Bake for 15 to 18 minutes, or until the cookies are starting to brown around the edges but still look slightly underdone in the center (they’ll continue to cook a bit after you take them out of the oven).
8. Remove the cookies from the oven. Allow them to rest for 1 or 2 minutes on the baking sheets, and then, using a spatula, carefully transfer to a cooling rack. (If you transfer them too soon, they’re likely to crumble.) Wait a few more minutes before serving or until completely cooled before storing in an airtight container. The cookies should keep for 4 to 5 days.
"Your recipes are the best! I love Cooking for Isaiah. Everyone else's gluten-free cookbooks just stay on my shelf!" —Lisa S.