My best friend came over for a visit. Love those girlfriend times when we can laugh and share each others burdens. My daughter Julianna surprised us with some hot homemade chocolate chunk grain free cookies. We were grateful for her kindness and for thinking of us
* grain-free * egg-free * nut-free * dairy-free
Makes 8 cookies
2/3 cup tapioca flour or arrowroot flour
1/4 cup coconut flour
1 tablespoon Great Lakes gelatin (red can)
1/4 cup coconut sugar
1/2 teaspoon sea salt
1 teaspoon baking soda
1/4 cup palm shortening
1/4 cup maple syrup, room temperature
1 teaspoon vanilla
Heaping 1/2 cup-full of carob chips or chocolate chips
Preheat oven to 350 degrees.
In a medium sized bowl, combine tapioca flour, coconut flour, gelatin, coconut sugar, salt and baking soda.
In a small bowl, melt the palm shortening and then stir in the maple syrup and vanilla.
Add the liquid mixture to the flour mixture and stir until well combined.
Mix in the homemade carob chips (or chocolate chips) and let cool (put into the fridge for 10 minutes).
Divide batter into 8 equal portions and roll each portion into a ball. Place the dough balls onto a parchment lined cookie sheet and flatten to about 3/4″ tall.
Bake for 10 minutes or until edges are golden brown.
Let cool on the cookie sheet for about 5 minutes before putting on a cookie rack to cool completely.
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