A gluten-free and healthier twist on a cookie classic.
1 cup gluten-free all purpose flour (such as Bob’s Red Mill or Trader Joe’s)
1 cup almond meal
1/2 teaspoon baking powder
1/2 cup unsweetened cocoa powder
Pinch of sea salt
1 1/2 tablespoons unsalted butter, melted
1/2 cup pure maple syrup
1 teaspoon vanilla
1/2 cup shredded unsweetened coconut
1/2 cup chocolate chips
10 chocolate candies of choice
Preheat the oven to 350 and spray a standard cookie sheet with nonstick spray or olive oil.
In a large bowl, combine the flour, almond meal, baking powder, salt, coconut and cocoa powder. Stir in the chocolate chips.
In a separate bowl, whisk together the butter, syrup, egg and vanilla.
Add the wet ingredients to the dry ingredients and stir well to combine.
Using a spoon, make 10 large cookie shapes onto your cookie sheet. The mixture will be wet, so don’t worry about it being perfect.
Bake for 9-10 minutes until set.
Allow to cool on the cookie sheet for 1 minute before removing to cool on cookie sheets. After about 5 minutes, gently press your chocolate candy (like a kiss, small peanut butter cup, piece of peppermint bark, or half a chocolate truffle) on top of the cookie. Allow to finish cooling completely to set.