Hungry Haley

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Dark Chocolate Chip Almond Shortbread Cups (Vegan (updated!), GF)

Dessert, GF, Snack, Whole-Grain, VeganHaley HansenComment

Story time!

It’s the week before Christmas and I’ve just finished finals. I’m finally home – well-rested from sleeping in my own bed, full and happy from eating home-cooked food, and stress-free from, well, nonstop relaxation. My mom has been asking me to help her make cookies to add to the many Christmas gifts she would be giving to family and friends.

Such a demanding, useless chore. Ugh.

Just kidding. How could I resist an opportunity to spend all day in the kitchen – measuring flour, melting butter, cracking eggs, stirring in (and snacking on) chocolate chunks. Best believe I said, “HAIILLLLLL YEAH.”

Anyway, Mom trusts my mature sense of taste in food and let me find the cookie recipes. I came across this recipe from EmilyC on Food52.

https://food52.com/recipes/17837-almond-thumbprint-cookies-with-dark-chocolate-and-sea-salt

I left out the lemon zest, replaced the vanilla extract with almond, and used dark chocolate chips instead of melting the chocolate and pouring it in the middle of the cookies. The timer beeped and my Executive Taste-Tester (a.k.a Mom) split one in half and popped a bite into her mouth. To be honest, I trembled a little as she chewed because I kind of sort of poured too much almond extract in the batter and I was afraid they wouldn’t be good.

Buuuuuuuuuut she loved them! She started listing everyone I needed to make these for. As I made my way back into the kitchen to continue my “chore”, I could hear her describing the cookie – “It’s so moist but it still has the texture of a shortbread. And the almond – yum! I love the chocolate and sea salt. They make such a great pair….”

Did I try one? No. Did I want to? No duh. But they’re not gluten-free.

Naturally, I just had to develop my own version of these so that I could try one. Or eat the whole batch. Either one.

A little brown rice flour, a little garbanzo bean flour, some raw turbinado sugar and BAM.

Here you go. Enjoy!

Makes 8 cups

½ cup brown rice flour
½ cup garbanzo bean flour
¾ cup almond flour
1/2 tsp. sea salt
½ cup coconut oil, melted
¼ cup turbinado sugar
1 flax egg
1 tsp. almond extract
1/2 cup dark chocolate chips (or chunks)
Sea salt, for sprinkling
Coconut oil, for greasing the pan

1.     Preheat the oven to 350 degrees F and grease your pan with coconut oil. Combine the flours and sea salt in a bowl and set aside.

2.     Using a hand-mixer or stand-mixer, beat the flax egg, almond extract, coconut oil, and sugar until well incorporated. Add the almond extract and beat for 30 sec. more.

3.     Slowly stir in the flour and salt mixture until just combined. Grease a muffin tin with butter and divide the dough evenly in each muffin section, sprinkling a little sea salt over each cup.

5.     Bake for 15 mins, or until the edges turn golden and a toothpick stuck in one comes out clean. Let them cool before serving and then…

6.     Enjoy! 

WARNING – the dough does NOT taste good. Garbanzo bean flour is really gross until it’s cooked, so just don’t try the dough and if you do, don’t throw it away because it’ll taste better when the cookies are baked.