(makes 10 – 12 cookies)
Ingredients
½ cup brown rice flour
¼ cup almond flour
¼ cup potato starch
¼ tsp xanthan gum
1 tsp baking powder
¼ tsp salt
¼ cup coconut palm sugar
1 tbsp coconut oil
¼ cup coconut milk
¼ tsp vanilla extract
2 tsp unsweetened dutch processed cocoa powder*
1 oz chocolate chips
potato starch for rolling out the cookies
Notes
*If you are using natural cocoa powder replace the baking powder with ½ tsp baking soda
You can use a pre-packaged gluten free flour blend, preferably a “light” blend for cake or pancakes and not a bread mix. Omit the xanthan gum if already in your mix
With the addition of the cocoa powder you may need to add a little more sugar. You can taste the cookie dough and adjust accordingly
The coconut palm sugar gives the cookies a nice brown colour and adds a “caramelly” taste to the cookies. You can also use regular brown sugar instead
Directions
In a mixing bowl add the dry ingredients and stir to combine. Leave out the cocoa powder and chocolate chips
Add the wet ingredients to the flour mixture. Knead or mix until the dough is slightly sticky but holding together, add a little water or milk at a time if needed.
Divide the dough in two. To one piece fold in half of the chocolate chips and set aside
To the other piece add the cocoa powder and mix well to combine. If needed use a teaspoon or 2 of water to properly work in the cocoa powder and to keep the dough sticky. Fold in the remaining chocolate chips.
On a surface lightly dusted with potato starch, flatten each piece of dough with your hands.
Place one piece on top of the other in whichever order you prefer. Using a rolling pin, roll out the dough as one to about ¼ inch. Ensure that your work surface is always lightly dusted and the dough is not sticking to the surface
Starting at one end roll the dough unto itself to form a cylinder. Wrap the dough in plastic wrap and refrigerate for about 15 minutes or until it is firm to the touch and easier to handle
Line a baking sheet with parchment paper and preheat the oven to 350F
When ready take the dough out of the refrigerator and remove the plastic wrap. Slice along the length of the cylinder into discs about ½ – ¾ inch in thickness. Place the discs unto the lined tray, flatten to your desired thickness leaving space in between each cookie
Bake for 8-10 mins until the tops are lightly browned or until the cookies are set
Cool and enjoy! Store in an airtight container on your kitchen counter for up to 5 days, (if your kitchen is hot and humid, store in the refrigerator).
