Salted Chocolate Chocolate Chip Cookies (Dairy-Free, Grain-Free, Egg-Free)
RECIPE
Servings 12 cookies| Prep Time 15 minutes| Total Time 40 minutes
INGREDIENTS
2 T tapioca flour dissolved in 3 T water
46 grams almond flour
33 g tapioca flour
21 g cassava flour
1/4 c. white sugar
1/4 c. cup light brown sugar
1 tsp. vanilla extract
2 tsp. strong brewed coffee ( or 1/8 tsp instant espresso if you want thicker cookies)
1/8 c. canola oil (can use tigernut oil or macadamia nut oil)
1/8 tsp. fine pink himalayan salt
¼ tsp baking soda
¼ tsp baking powder
1/4 cup unsweetened cocoa powder
1 T applesauce
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60 g dairy-free chocolate chips (can use regular chocolate chips)
1/4 tsp. pink himalayan salt (for sprinkling on top of the 12 cookies, prior to baking).
DIRECTIONS
Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper.
Dissolve 2 T of tapioca flour in 3 T of water in a bowl.
To the bowl, add the sugars, vanilla, coffee, oil, salt, baking soda, baking powder, cocoa powder, and applesauce.
Measure and sift the three gluten-free flours together; add this flour mixture to the bowl and mix thoroughly.
Using a spoon, place twelve rounds of the dough onto the parchment paper.
Place about 8-9 chocolate chips on each dough mound and with a pinch of salt in between your fingertips, lightly sprinkle all of the cookie tops.
Bake in pre-heated oven, until the tops of the cookies have cracked a bit, for approximately 8-10 minutes. Let cool completely before removing from tray.
