Gluten Free Double Chocolate Cookies
These cookies have been a win with my wife, Melissa, and at company parties. The recipe is a modification of one found in The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrees, and More by Elana Amsterdam.
- 5.5 cups blanched almond flour
- 1 tsp sea salt
- 1 tsp baking soda
- 1 tsp coconut flour
- 1 tbsp arrowroot starch/flour
- 0.5 cup unsweetened cocoa powder
- 1 cup (16 tbsp) unsalted butter
- 1.5 cups maple syrup
- 2 tbsp vanilla extract
- 1.75 cups (1 bag) 60% cacao chocolate chips
- Preheat oven to 350 °F.
- Line two large baking sheets with parchment paper.
- In a large bowl, combine the almond flour, salt, baking soda, coconut flour, arrowroot starch, and cocoa powder.
- In a medium bowl, combine the syrup, vanilla extract, and butter. Heat to melt the butter and whisk to combine.
- Fold the wet ingredients into the dry ingredients until thoroughly combined.
- Fold in the chocolate chips.
- Using a scooper, place the dough around an inch apart onto the parchment lined baking sheets.
- A smaller scooper, such as the Norpro Stainless Steel Scoop, 35 mm (1 Tablespoon), makes close to 100 cookies.
- A larger scooper, such as the Norpro Stainless Steel Scoop, 56 mm (4 Tablespoon), makes around 24 cookies.
- Bake for 8 to 10 minutes, until the tops look dry and start to crack.
- Remove sheets from oven.
- Transfer parchment with cookies onto cooling racks.
- Let cool for 20 minutes, then serve.