I just made this gluten free cookie recipe. I used almond meal, quinoa flour and added banana slices. They are a little crumbly but holy crap they're delicious. Originally posted here on Cookieandkate.com.
Ingredients
- 3/4 cup almond flour or almond meal, firmly packed
- 1/4 cup coconut flour, firmly packed
- 1 teaspoon baking soda
- 1/2 teaspoon fine grain sea salt
- dash cinnamon (optional)
- 1/2 cup butter or coconut oil, melted
- 1/2 cup real maple syrup (preferably grade B) or honey
- 1 teaspoon vanilla extract
- 6 ounces dark chocolate, chopped, or 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the flours, baking soda, salt and cinnamon. Pour in the melted butter (or coconut oil), maple syrup (or honey) and vanilla extract, and mix thoroughly. Stir in the chocolate.
- Let the dough rest for 5 minutes so the coconut flour can absorb some of the excess moisture (or let the dough chill in the fridge for 10 minutes if you want fat cookies, like those shown here). Scoop dough, one tablespoon at a time, in mounds onto the baking sheet, leaving a couple inches around each cookie.
- Bake for about 11 minutes, until golden brown.
