I can't believe it's already Friday! I am not complaining... but I don't know where this week has gone! A shout out to one of my good friend who's turning the big 27 today! Happy birthday miss Erica :) If you missed my kitchen reveal this week, be sure to check it out!
So, this past week, my friend Angie over at Don't worry. Be happy. Keep learning. made cookie dough balls. I was intrigued because the recipe didn't call for any eggs. I haven't had cookie dough in almost three years! I was excited. One minor step back, however. I have to eat gluten free so the flour in her recipe wasn't going to work for me.
I decided to take Angie's recipe and turn it into a gluten free version so I could enjoy some cookie dough action too! I use to buy packages of it in college and go to town with my roommates.
Angie had mentioned in her post that her husband thought the balls turned out somewhat dry. Her sister on the other hand, gobbled them up! Most gluten free flours are pretty dry and gritty to begin with so I didn't want my dough to have a gritty texture. I have been wanting to try almond flour for a while so this was the perfect recipe! I knew with the natural oil in almonds that this may be the flour of choice for this project.
Almond flour has a different texture to it than most flours I have seen. It it crumbly and slightly moist, like brown sugar.
I purchased my almond flour from our local Amish bulk food store. I get a lot of my spices and baking ingredients from Amish stores!
I also found my mini chocolate chips there, too. I just love mini chocolate chips!
So Angie's recipe made a pretty big batch. Since it's just my husband and I mostly out here in the middle of no where, I decided to cut her recipe in half. It yielded about 12 bites which was more than enough for us... considering we had pizza for dinner last night! If you're having company over, I suggest you double my recipe or refer to Angie's.
Here's what you'll need :
1 Stick of butter
1 cup of almond flour
3/4 cup of brown sugar
1/2 tsp of vanilla extract
3 oz of mini chocolate chips.
Cream the sugar and the butter together. Add the remaining ingredients, flour, vanilla and chocolate chips. I used my stand up mixer but Angie mixed everything by hand. Once the dough is mixed, I took my medium scoop from Pampered Chef and plopped the dough spaced out onto a pan lined with wax paper. My scoop holds about 2 tbs.
Once I emptied the bowl of dough, I placed my pan into the fridge so the balls of dough could chill.
Once my dough balls finished chillin' like villians, I took them out of the fridge and rolled them around to make them shape out a little more finished looking. I displayed them on a plate and drizzled Hersey's chocolate syrup all over.
I think these bites turned out excellent! They were moist and the almond flour gives them a nice flavor. I was worried they would taste like giant almond balls. Nope! The taste like cookie dough. A batter lickin' girl's dream!
I think you would enjoy them whether you eat gluten free or not! I made a recipe card for you to right click on and print out so you can give these a try.
Have a great weekend everyone! We'll see you tomorrow morning for my Saturday morning ramblings.
I shared this post at Link Party Palooza!