Gluten-Free Chocolate Macadamia Cookies
YIELD
15 mins
PREP TIME
10 mins
BAKE TIME
30 mins
TOTAL TIME
Ingredients
• 1 cup Anthony’s Goods Oat Flour • ¼ cup Anthony’s Goods Sweet Rice Flour • ¼ cup Anthony’s Goods Tapioca Flour • ⅓ cup Anthony’s Goods Organic Culinary Grade Cocoa Powder • ½ cup Anthony’s Goods Cane Sugar • ½ cup Anthony’s Goods Coconut Sugar • ½ tsp baking powder • 2 tsp vanilla extract • 7 tbsp coconut oil, melted • 3 tbsp almond milk • 4 oz dark chocolate, divided • ¼ cup Anthony’s Goods Macadamia Nuts, plus more for topping
Instructions
If soft chocolate cookies topped with more chocolate and macadamia nuts are the way to your heart, we’ve got just the thing. 1. In a large mixing bowl, sift together the oat, sweet rice and tapioca flours with the cocoa powder. Whisk to combine. Add the baking powder and salt and whisk again. 2. In a medium bowl, add the melted coconut oil, almond milk and the sugars. Whisk vigorously for several minutes until smooth. The mixture should look like a runny caramel. 3. Add the egg and vanilla to the wet mixture and whisk until combined. 4. Stir the wet ingredients into the dry ingredients until just combined. Fold in 2 oz of chopped dark chocolate and ¼ cup macadamia nuts. Place the dough in the fridge while you preheat the oven to 350F and line a baking sheet with parchment paper. 5. When the oven is hot, use a scoop to measure out the batter evenly. Roll the dough in the palm of your hands and flatten a bit. Decorate the top of the cookies with the remaining chopped dark chocolate and more macadamia nuts. 6. Bake for 10 minutes. 7. Transfer to a cooling rack for a few minutes before enjoying.
LEARN TO MAKE IT
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