To DIE for chocolate chip cookies (GF & DF)

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Ingredients

• 1/2 cup coconut sugar

• 3 Tbsp tapioca flour

• 1/3 cup gluten free flour (I use Bobs Red Mill)

• 1/2 tsp baking soda

• 1/2 tsp sea salt

• 1 cup almond butter (I like ‘Once Again’ creamy)

• 2 tsp vanilla

• 3/4 cup maple syrup

• dark chocolate chips measured with the heart (my favorite kinds are HU, Guittard, or chopped HU bars)

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Instructions

1. Preheat your oven to 350°F and line two large baking sheets with parchment paper.

2. In a large bowl, mix together dry ingredients.

3. In a separate bowl, combine wet ingredients. slowly add wet into dry.

4. Add chocolate chips and chill dough in fridge for 20-30 min.

5. Once chilled, roll the dough into 1-inch balls and place on the prepared baking sheets. Space the cookies about 2 inches apart. Bake in the preheated oven for 9-10 minutes. They will look really runny but they will cool once out. For softer cookies, transfer them to wire racks to cool completely.

   Enjoy :)