I normally wouldn't want a 'crumbly' cookie, but these crumbly gluten free cookies are not short of delicious and deserve to be shared!
Here is the recipe:
230g brown rice flour (about 1.5 cups)
80 g coconut flour (about 1/2 cup)
200 g chocolate chips (about 1 cup)
20 g cornstarch (2 tbsp)
120 g coconut sugar (about 3/4 cup)
68 g almond butter (about 1/3 cup)
145 g coconut oil (about 3/4 cup before melting)
2 medium eggs
1 tsp of both baking soda and baking powder
1/2 tsp sea salt
2 tsp vanilla extract
I preheated my oven to 350 F and baked for 12 minutes. NOTE: When making these into cookies once the batter is mixed, you will have to squeeze them into balls for them to stick together. When they come out of the oven they will be 'crumbly' but form solid cookies once cooled.
For more delicious gluten free goodness, check out my Deliciously Gluten Free Cookbook in the Shop section of my website :)