Easy Grain-Free Chocolate Chunk Cookies
  • 165 grams unsalted butter, room temperature (11 tablespoons)
  • 200 grams coconut sugar (1 cup)
  • 40 grams or 2 tablespoons maple syrup
  • ½ teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon brewed coffee
  • 225 grams blanched almond flour (2 ¼ cups)
  • 20 grams coconut flour (3 tablespoons)
  • 80 grams tapioca flour (1/2 cup)
  • 1 teaspoon baking soda
  • 170 grams semisweet chocolate chips (1 cup)
  1. Preheat oven to 350°F. Line two baking sheets with parchment paper. In a large bowl blend together butter, sugar, maple syrup and salt until combined. Add vanilla and coffee and blend. In a small bowl whisk together flours and baking soda until incorporated. Add to butter mixture and stir until combined. Fold in chocolate chips.
  2. Scoop by heaping tablespoons onto the baking sheets and flatten slightly. Bake 9-11 minutes or until the edges look golden and the center is set. For a crispier cookie add one minute to baking time. Cool in the pan for a few minutes then transfer to a rack to cool completely (if you can wait that long). Makes about 48-52 small cookies.
Recipe by Gluten Free Canteen at http://www.glutenfreecanteen.com/2014/04/28/easy-grain-free-chocolate-chunk-cookies/