If you like a crunchie, chocolaty, nutty cookie - these are for you! These cookies did not last long in this household......maybe make a double batch if you have a bigger household.
This has become my "go to" standard gluten free cookie recipe. It is easy to whip up and very versatile too. Here I used some almond meal in the mix, but coconut flour would easily work too. If you use other gluten free flours, there might be a change in the texture - possibly a more softer cookie - but they should still taste great!
These cookies were the first thing to come out of our new oven - yeahhh! We went with a coil top electric stove, that has a large capacity oven. It is self cleaning - ( whooo hooo!) and the actual surface area on the stove top is quite a bit bigger than my old stove. I am in heaven!
Now onto the cookies: (this post will be linked to Allergy Free Wednesdays - a great recipe resource!)
1/2 cup Brown Rice Flour
1/4 cup Tapioca Starch
1/3 cup Sorghum Flour
1/3 cup Almond Meal
1/2 tsp. Baking Soada
1/4 tsp. Baking Powder
1/2 cup Almond Butter or Peanut Butter
2 Tblsp. Butter
2 large eggs
2/3 cup Organic Cane Sugar
2 tsp. Organic Vanilla
1/2 cup chopped nuts - almonds or walnuts
3/4 cup Chocolate Chips - semi-sweet
In a medium sized bowl, combine the dry ingredients, whisking well.
In a smaller bowl, add the almond butter and butter. Using a hand mixer, mix until smooth. Slowly add in the sugar, beating well. Add the eggs and vanilla, beating well until combined.
Add the Almond butter mixture to the dry ingredients. This will be a stiff cookie dough. Once combined, add in the nuts and chocolate chips, mixing well.
Drop by the spoonful onto a cookie sheet that is lined with a silpat mat. Lightly press down with a fork.
Bake in a preheated oven at 350 degrees, for about 20 minutes until cooked through. Transfer to a wire rack to cool.