I recently learned about an awesome website, Gojee.com.

Gojee is like a search engine for recipes that are sourced in various food blogs. Screen-sized photos of mouth-watering food are shown to entice the viewer. Using the arrows on the first page, one can search by scrolling through recipes at random. Clicking on a picture takes you to the recipe and then on to the food blog from where the recipe is being pulled.

I find Gojee particularly useful because the site allows you to also search by listing ingredients that you have on hand; it will then display recipes that include the specified items. And for the picky eater, foods that are disliked can also be entered and saved on the site so Gojee never suggests a recipe containing a despised food.

In an effort to use some items in my kitchen, I put Gojee to the test by entering “almond flour” into the “I Have” filter. Haut Appétit via Gojee presented me with a recipe for Chocolate Chunk Almond Flour Cookies. Not only did I have the almond flour, but also coincidentally, had all other ingredients in the recipe already on hand.

It was meant to be.

Last weekend my parents were in town so I made these cookies, as they love dark chocolate. Because this chocolaty treat is 100% gluten-free, they would also be perfect for my sister-in-law who has celiac. The cookies were soft, slightly nutty and a double dose of chocolate.

Have fun exploring Gojee.com.


Chocolate Chunk Almond Flour Cookies

Chocolate Chunk Almond Flour Cookies

Yield: 18 cookies

What You Need

  • 1/2 cup of butter
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 and 2/3 cup of blanched almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup unsweetened cocoa powder
  • 100 grams coarsely chopped dark chocolate (70%)

What To Do

  1. Preheat oven to 350°.
  2. In a large bowl, combine butter and sugar until smooth. Add egg and vanilla and mix together until smooth.
  3. In a medium bowl, combine almond flour, slat, baking soda, and cocoa powder.
  4. Add dry ingredients to wet ingredients and combine until well incorporated.
  5. Stir in the chocolate chunks.
  6. Spoon large dollops of the batter on to a non-stick or lined baking tray and gently flatten with fingertips. These cookies will not spread out much when baking in the oven, so it is best to flatten the batter dollops before putting them in the oven.
  7. Bake for 12 minutes (mine baked for about 14 because I made them a little big).

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