Enter the characters you see below Sorry, we just need almond flour gluten free make sure you’re not a robot. Access to this page has been denied because we believe you are using automation tools to browse the website. The other day at the store, I noticed a big bag of almond flour on sale.
These tender little gems have a slight hot cocoa flavor, and are just sweet enough to call dessert. Can I Use Almond Meal Instead of Almond Flour? Elana prefers to use blanched, fine almond flour. That said, almond meal might be a little coarse.
It depends on the brand, but a fairly fine grind is still preferred. Using a mesh sieve, sift the almond flour to extract the finest bits to use for your flour. Repeat until you have the amount you need. What Can I Substitute for the Arrowroot Starch? Tapioca starch might also be a good option, but we haven’t tested it with this recipe specifically. They are on the hot cocoa side in my opinion.
2 tablespoon, taste the dough, and see what you think. I would use dairy-free mini chocolate chips specifically. 4 cup might be enough since this is a smaller batch, and you might need to press some of the chips into the dough. What Did You Use for the Filling?
See my Dairy-Free Cookie Filling Recipes. That post includes my simple base recipe plus a few flavorful variations. I like them with afternoon tea, but they’re also great for making cookie sandwiches with your favorite dairy-free icing in the middle. Line a baking sheet with parchment paper or a silpat. In a medium-sized bowl, whisk together the almond flour, starch, cocoa, baking soda, and salt. In a small bowl, whisk together the sweetener, oil, and vanilla. Stir the wet ingredients into the dry ingredients in your medium bowl, until well combined.