‘Tis the season for cookies! Although I love chocolate, I haven’t had many sweets in the last few months because of my AIP journey… but it’s the holidays, so even if I can’t pig out on cookies, my friends still can 🙂
I’ve been working cookie recipes to gift for the holidays, so there will be many more to come! Stay tuned.
These came out delish. They were crispy on the edges and soft on the inside without being too crumbly.
Let cool before digging in 🙂
You can also store in air tight container and refrigerate them over night then scoop the dough out and roll in to a ball before baking for perfectly round cookies, but add a few minutes to baking time.
Yields makes 24 cookies
10 minPrep Time
12 minCook Time
22 minTotal Time
- 1 cup white rice flour
- 1/2 cup blanched almond meal
- ¼ cup coconut flour
- 1 tsp beef gelatin (optional), I use Great Lakes, red can
- 1 tsp baking soda
- ¾ tsp sea salt
- ½ tsp cinnamon
- 1 cup maple sugar, but you can also use light brown sugar
- 1 cup room temp butter, Kerry Gold
- 2 room temp eggs
- 1 tsp vanilla extract (or vanilla bean scrapping)
- 2 cups Enjoy Life Chocolate Chunks
- Preheat oven to 350F
- In bowl, mix flours, salt, baking soda, gelatin, baking powder & cinnamon.
- In bowl of mixer, using paddle, mix butter & sugar until smooth, add eggs, 2 minutes later–
- Add vanilla & once combined add flour mixture, mix until well combined, but don’t over mix.
- Then add in chocolate chips.
- Once evenly incorporated turn off mixer.
- Scoop balls, or a spoon fulls of dough on to greased baking sheet.
- Arrange 2 inches apart.
- Bake for 12 min.