We are back after our 12 day adventure to and from Disneyland. What a magical experience that was, is was super busy, but it was magical. This was my first time going to Disneyland, it was worth waiting 32 years to go. I have told a few friends about what I would call "A magical Disney moment", we were on the carousel behind the castle and there was a band on the carousel playing music. Then I looked over and saw Mickey, Minnie, Donald, Goofy, Pluto, Chip and Dale walking out of the castle and heading towards main street while another band was playing and they were dancing. I got a bit teary eyed because it was just the perfect Disney moment, the magic is real my friends.
I think I might write a whole other post about this trip, just because there is so much to share. But today I had something different to share. I have seen a few of my friends have these massive bags of almond flour, but when I asked they always said they got it down in the USA. So we stopped at Costco on our trip to buy snacks and stuff to make lunches (best thing to do because eating on site it crazy expensive). While there I found the big bag of almond flour and was so excited, then guess what... I went to Costco today in Canada, and guess what was there? Big bags of almond flour. Honestly sometimes haha.
I am excited about the flour because now I can make more macarons without spending a fortune! Today I decided to experiment, we were away for Canadian Thanksgiving so we didn't have any pumpkin pie (which I will be honest I wasn't too torn up about). So today I decided to make cookies with the almond flour that were also pumpkin, and chocolate chunks. They turned out well, and are super soft, but also fall apart pretty easily. Do any of you find that with gluten free flours?
Pumpkin Chocolate Chunk Cookies (Gluten Free)
1/3 cup of softened butter, really soft
1/2 cup of pumpkin puree
1/2 cup of brown sugar
2 teaspoons of vanilla extract
2 1/3 cups of almond flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 heaping teaspoon of cinnamon
1/4 teaspoon of ground cardamom
1/2 cup of semi sweet chocolate chunks
1/2 cup of semi sweet chocolate chips
In a small bowl combine the almond flour, salt, baking soda and spices.
In a large bowl, cream the butter and sugar together, then mix in the eggs, pumpkin and vanilla.
With a spatula, slowly mix in the dry ingredients into the wet ingredients. Fold in the chocolate chips and chunks.
Cover the bowl with plastic wrap and place in the fridge for one hour. The dough isn't like normal cookie dough and is quite soft. Placing it in the fridge allows it to firm up a bit.
Preheat oven to 350F. Line a baking sheet with parchment paper. Scoop out the dough with a cookie scoop, or a large spoon that is about 2 tablespoons size. Distribute evenly on the baking sheet.
Bake for 11 to 12 minutes, when the cookies are slightly brown on the edges and have firmed up then they are ready to come out of the oven. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Store in an air tight container in the refrigerator for up to 5 days.
These were really good, I loved the bit of spice the ground cardamom gives to it. What you always have to remember with working with gluten free flours, is that the texture is always going to be a bit different. I have found in the past a lot of gluten free cookies have been very very dry, but these ones were super moist and the texture was not off putting at all.
Hope everyone had a lovely Thanksgiving and are ready for Halloween soon!
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