Effect of Almond Flour Substituted for All-Purpose Flour on Chocolate Chip Cookies

People battling celiac disease are at a disadvantage because of their inability to consume glutencontaining products (Mezaize, 2009). Also, one of the 2010 Dietary Guidelines is to consume adequate protein (United States Department of Agriculture, 2010). Almond flour is high in protein, which is the structural part of all cells in the body and aids in the functioning of enzymes and hormones. The overall purpose of this experiment is to test the success of substituting almond flour for all-purpose flour in chocolate chip cookies. If successful, it could lead to further research in substituting almond flour in other foods. The experiment analyzed the affect on overall likability (mainly taste) and appearance on chocolate chip cookies when almond flour is substituted for all-purpose flour. Objective tests were done to measure texture, color, and water activity. The experiment was utilized by baking in a conventional oven using the same equipment for all variables. The results did not produce a desirable product. The almond flour cookie was much less visually appealing and did not taste as good. The texture analyzer results showed a much lower value for the almond flour cookie. Overall, its texture was much less appealing than the other two variables. The water activity of the almond flour cookie was much higher than that of the other two variables. Future studies could try a half substitution for the almond flour instead of a complete substitution. The product would no longer be suitable for a person with celiac disease, but it would still provide more fiber and protein.