Gluten-Free Chocolate Chip Cookies

2¾ cups finely ground almond flour

¾ tsp kosher salt

½ tsp baking soda

10 tbsp unsalted butter, at room temperature

½ cup light brown sugar

½ granulated sugar

1 large egg

1½ tsp vanilla

12 ounces semi-sweet chocolate chips

Heat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk the almond flour, salt and baking soda to combine.

Cream the butter, brown sugar and granulated sugar on medium speed until very light, about 3 to 4 minutes. Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.

Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogeneous.

Add the chocolate chips and gently mix to incorporate it. Scoop the dough into 2-tablespoons scoops and transfer them to prepared baking sheets. Bake for 10 to 12 minutes. 

https://cooking.nytimes.com/recipes/1020871-gluten-free-chocolate-chip-cookies

Strawberry Almond Flour Cake

4 large eggs, separated, at room temperature

½ cup plus 2 tbsp sugar, divided

1 tsp vanilla

1¼ cups Almond flour

1 tbsp coconut flour*

1 tsp baking powder

¼ tsp salt

1½ to 2 cups sliced strawberries, for topping

*replace the 1 tbsp  coconut flour with ¼ cup almond flour, if desired (¼ cup replaces 1 tbsp, due to coconut flour's super absorbability)

Preheat the oven to 350 degrees. Lightly grease an 8" round pan with melted butter. Swirl it inthe pan and make sure it goes up the sides. Sprinkle 2 tbsp of the sugar into the bottom of the pan.

In a large mixing bowl, beat together the egg yolks, ¼ cup sugar and the vanilla until smooth.

Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks. Slowly beat in the remaining ¼ cup sugar. Set aside.

Whisk together the dry ingredients - flours, baking powder and salt - and add to egg yolks. Stir together to form a thick dough.

Fold inthe egg whites, ½ cup at a time, incorporating them fully between each addition. The final addition shoudl result in  smooth, fluffy batter.

Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until it's golden brown and a toothpick inserted into the center comes out clean.

remove the cake from the oven and allow it to cool in the pan for 5 minutes. run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate

Allow the cake to cool fully before topping with sliced strawberries, or the fruit of your choice.