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Chocolate cookies

Gluten Free Chocolate Cookies

Ingredients

  • 1 1/2 cups Gluten free flour blend I used Bob’s Red Mill 1-to-1
  • 1/2 cup Almond flour NOT meal, flour is finer
  • 1/2 cup Divine’s Unsweetened cocoa powder
  • 1 1/4 cup Palm shortening I used Nutiva
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Sea salt
  • 1 1/2 cups Imperial White sugar
  • 1/2 cup Imperial brown sugar
  • 2 large eggs
  • 2 tsp Vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Line cookie sheet with parchment or silpat baking mats.

  2. In a large mixing bowl, combine flours, cocoa powder, baking powder, baking soda, and salt.

  3. Add palm shortening and sugars to flours and mix until a crumbly mixture appears.

  4. Add eggs and vanilla to flour mixture. Stir well.

  5. Form tablespoon size balls and drop onto cookie sheet. Flatten with a fork as these don’t spread much.

  6. Bake 8-10 minutes or until set.

  7. Cool completely before consuming as these will crumble if eaten when hot!

  8. Freezing instructions: once cooled completely, place in airtight container and freese for up to a month.