Description
Wonderful crispy melt in you mouth gluten green hocolate chip cookies that use almond flour
Ingredients
Scale
- 1/2 cup softened coconut oil (or palm shortening)
- 3/4 cup coconut sugar (I use regular brown sugar)
- 1 egg
- 1 teaspoon cocoa powder
- 1 teaspoon vanilla
- 1 cup almond flour or meal*, toasted (at 350º for 10–15 minutes, or until lightly golden)
- 1/4 cup brown rice flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini semi-sweet chocolate chips
Instructions
- Pre-heat oven to 350º.
- Toast almond meal.
- In a small bowl, cream the soft coconut oil and sugar until smooth and light in color.
- Stir in the cocoa powder, egg, and vanilla until well combined. In a separate bowl, sift together the toasted almond meal, rice flour, baking soda, and salt.
- Add this to the wet ingredients and just before the mixture all comes together, add the chocolate chips.
- Stir until well combined.
- Place spoonfuls of dough on a cookie sheet lined with 2 sheets of parchment paper.
- Leave 2 to 3 inches of space around each cookie because they spread.
- cookies per baking sheet works perfectly.
- Bake at 350º for 9-11 minutes, or until just golden around the edges and center is still a bit unset. Cool for a minute, and enjoy!! They freeze very well , but you must eat a couple of them warm:) YUM!!