Chocolate chip cookies are one of my favorite desserts. When I became gluten free it was really hard for me to find soft, chewy cookies. Store bought cookies were always very hard or had a weird taste to them. This recipe provides a soft, chewy cookie that tastes amazing and will take you back to Grandma’s kitchen!
In honour of #nationalcookieday today we thought we would share this tasty gluten free cookie with you!
I hope you enjoy them as much as my family does.
CHOCOLATE CHUNK COOKIES
Gluten free, dairy free
Yields: 24 cookies
Ingredients:
¼ cup almond butter
¼ cup peanut butter
¼ cup maple syrup
3 tablespoon melted coconut oil
½ teaspoon vanilla
½ cup gluten free oats
¼ cup almond meal
¼ cup all-purpose gluten free flour
¼ cup arrowroot starch
½ teaspoon sea salt
½ cup chocolate chips
Directions:
1. Preheat oven to 350 degrees
2. In a large bowl mix together almond butter, peanut butter, maple syrup, coconut oil and vanilla.
3. Add to the bowl oats, almond meal, all-purpose gluten free flour, arrowroot starch and sea salt.
4. Once wet and dry ingredients are thoroughly mixed, add the chocolate chips and mix again.
5. Grease a large baking sheet and place 1 tablespoon of cookie mix onto the baking sheet.
6. Bake in the oven for 35 minutes.
7. Once cooked, take out of the oven and cool for 10 minutes. Do not touch them right away or they will break apart.
8. Once cooked, transfer onto a cooling rack.
By Shannon Boyne