Oh my good gosh, I am so obsessed with this recipe that I 1) had to make 3 batches in a matter of a week (LOL), and 2) perfected it so I could share it with you guys!
I HIGHLY suggest you follow this exact recipe. No substitutions or shortcuts. The texture/consistency and taste is perfect. So here goes:
Bob's Red Mill Gluten Free all purpose baking flour
3/4 cup coconut flour
1/2 tsp baking soda
1 cup chocolate chips (use Daiya Dairy Free chocolate chips if you desire)
3/4 cup coconut sugar (or brown sugar)
1/3 cup pure maple syrup (or E.D Smith No Sugar Added maple syrup)
3/4 cup coconut oil (not melted when measured)
3/4 cup peanut butter (or almond butter if you prefer)
Mix all dry ingredients (flours, sugar, baking soda, coconut sugar, chocolate chips)
Beat 2 eggs in a bowl
In a separate bowl melt your 3/4 cup coconut oil
Once coconut oil is melted, mix it with your beaten eggs
Pour this into your dry batter and stir
Add your nut butter and mix into entire mixture
Add maple syrup and stir. The batter should now be the perfect consistency to roll into balls the size of golf balls (or slightly larger)
Bake in oven at 350 F for 12 minutes.
LET COOL COMPLETELY - the consistency gets MUCH better once they have been in the fridge. Expect them to be SUPER soft when they first come out of the oven.