Soft, Gluten-Free Chocolate Chip Cookies
2 cups almond flour
1/4 cup brown sugar
1/4 tsp salt
2 tsp baking powder
1 cup chopped, toasted pecans (you can toast them in the microwave (90 seconds)
½ cup chocolate chips
1 stick butter—melted
1 teaspoon vanilla extract
2 tablespoons heavy cream
1/2 cup chocolate chips
Mix all the dry ingredients except for the chocolate chips together with a spoon till well blended then add the wet ingredients and mix till totally combined. Fold in the chocolate chips.
Refrigerate the dough for at least 1/2 hour
Scoop with a medium cookie scoop onto a parchment lined sheet pan. (about 30 cookies) bake at 350 for 15-20 min. (at my altitude—2500- they took 18 minutes.)
They will be brown on the bottom, pale on top. Crunchy outside and soft inside.