I feel like I finally perfected my gluten-free cookie game! I’ve tried many recipes and different gluten-free flours and none has worked better than brown rice flour. The result is not dry or crumbly as we would expect gluten-free pastries to be. I can’t wait to repeat and experiment with this cookie dough a bit more.

Ingredients

• 1 cup of coconut flour

• 1 cup of rice flour

• 1/4 cup of almond butter

• 1/4 cup tahini

• 1 tsp vanilla extract

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 tbsp Maple syrup or other sugar substitute you like

• 1/2 cup of oat or almond milk

• cocoa nibs or dark chocolate chips
  

Instructions

Preheat the oven to 350F / 180C. In a bowl add all the dry ingredients, mix and start adding the wet ingredients. Mix all, it should look like a regular cookie dough. If it looks dry or crumbly add a bit more milk. Once mixed add the chocolate chips and mix to spread the chocolate evenly. Use a baking sheet lined with parchment paper and start making the cookies with your hands, they are not going to expand too much in the oven, so make them the size you want them to be after baked. Transfer to the oven and bake for 15min. Transfer the cookies to a cooling rack and serve when it is cooled down.