Gluten free. Paleo friendly. Tested and confirmed gluten free. Grain free Non-GMO Project verified. nongmoproject.org. An employee owned company. To your good health. -Bob Moore. From blanched whole almonds. Great for baking!: Almond Flour is simply skinless, blanched almonds that have been ground to a super-fine texture. Use it in grain free and gluten free baking, or try it as a breading for meats and vegetables. It lends a moist texture and rich, buttery flavor to cakes, cookies, pancakes and muffins. You can see our quality. Dear Friends, Nowadays, so many of the products you find in grocery stores are processed to the point that they can barely be considered food at all. Sometimes you can't even pronounce half of the things in the ingredients list! At Bob's Red Mill, we just don't do it that way. When it comes to grains, nuts and seeds, we think nature got it right. Pure and simple. Those are the perfect words to describe Bob's Red Mill Almond Flour. Take a look at the ingredients or rather, the ingredient. That's right. There's only one: almonds. It doesn't get much simpler than that. And we think that's just how it should be. To your good health, -Bob Moore. Reasons to Love Almond Flour. Great for baking. bobsredmill.com. For information and inspiring recipes, visit BobsRedMill.com. For inspiring recipes at bobsredmill.com. Resealable package.

Blanched Almonds.

Almond chocolate chip cookies: 3 cups Bob's red mill almond flour, 1 tsp baking soda, 1/2 tsp sea salt, 1/4 cup coconut oil, 1/4 cup maple syrup, 1 whole egg, 2 egg whites, 1 tsp vanilla extract, 1 cup dark chocolate chips, 1/2 cup toasted sliced almonds. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Combine almond flour, baking soda and sea salt and set aside. Mix coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes. Add whole egg, egg whites and vanilla extract; mix for 2 minutes more. Slowly add dry ingredients to egg mixture and mix for 1 minute. Add chocolate chips and toasted almonds and mix until well combined. Place large rounded tablespoonfuls onto prepared baking sheets, about 1 inch apart. Flatten slightly, to 1-inch thickness. Bake until set and golden about 15 minutes. Make 25 cookies

Store in a cool, dry place. Keeps best refrigerated or frozen after opening.

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