Many people are not aware they are gluten intolerant. They are looking for the common symptoms of gluten intolerance: diarrhea or constipation, abdominal pain and flatulence. Symptoms that are not commonly associated with gluten intolerance are anemia, osteoporosis, weight loss or weight gain, fatigue, joint pain and depression. Dermatitis herpetiformis, a skin rash, is often linked to gluten intolerance. Make a daily list of everything you consume that contains gluten: breads, muffins, tortillas, cereals, cookies, cakes, pasta to name a few. Pay attention to labels, gluten can be found in unexpected products like salad dressing, soy sauce and "caramel color." Eliminate these food products from your diet for two weeks with awareness of the changes in body and mood. Going gluten free does not mean you have to give up cookies and cakes, this is a delicious cookie that everyone will love.
Double Almond Chocolate Chip Cookies
2 1/2 cups almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon vanilla
1/2 cup dark chocolate chips
1/2 cup sliced almonds
In a large bowl, combine almond flour, salt and baking soda. In a medium bowl combine grapeseed oil, agave and vanilla. Stir wet ingredients into the almond flour mixture until thoroughly combined. Fold in chocolate chips and almond slices.
Spoon dough 1 heaping tablespoon at a time onto a parchment lined baking sheet, pressing down with palm of your hand to flatten. Bake for 7 to 10 minutes (350 degrees) until lightly golden. Cool on the baking sheet for 20 minutes.
This is one of my favorite recipes from Elana Amsterdam's cookbook, The Gluten-Free Almond Flour Cookbook. Stacey
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