Gluten Free Cowboy Cookies

Step 1

Preheat oven to 350℉. Make the almond flour. Using a food processor and the S blade, mix the almonds until a flour is formed. Pulse frequently and pay attention to the consistency so it doesn’t turn into almond butter. When you have a flour consistency (there will still be small almond chunks), turn food processor off.

Step 2

In a large bowl combine all dry ingredients as well as the homemade almond flour. When adding the baking soda and baking powder, use a small sift to make sure there’s no clumps. Stir until well combined.

Step 3

Add soft butter to a Stand Mixer and whip using the paddle attachment for several minutes until fluffy and smooth. Use a spatula to scrape down sides. Add the coconut sugar and run the the stand mixer, then one by one, add each egg. Allow to fully mid into the butter/sugar until adding the next egg. Turn stand mixer to low and add all of the dry mix. Turn off mixer once just mixed in. Add the chocolate chips and mix on low one last time.

Step 4

Using a small cookie scoop or tablespoon, scoop the batter and place each cookie onto ceramic baking sheet or baking sheet lined with parchment paper – leaving 2″ between each cookie. Bake for 13 minutes until edges are golden brown. Remove from oven and let cookies cool on the baking sheet. Once firm and cool, you can transfer to a cookie rack and allow to further firm up. Cookies should be chewy and soft!

Tip

These cookies store well in a glass jar on the counter, but they won’t last long with hungry bellies around. They’re perfect as a lunchbox addition, dessert or snack! You might also like these banana oat chocolate chip cookies.