Gluten Free Cowboy Cookies (Fresh-Milled Almond Flour)

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 the softened butter to a stand mixer fitted with the paddle attachment. Beat for several minutes until light, fluffy, and smooth. Use a spatula to scrape down the sides of the bowl, then mix again briefly. Add the coconut sugar and beat until fully incorporated, scraping down the sides as needed. Add the maple syrup and continue mixing until smooth and well combined. With the mixer running on low, add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Scrape down the sides of the bowl as needed to ensure everything mixes evenly.

Step 4

Turn the mixer to low and add the dry ingredients, mixing just until combined. Do not overmix. Add the chocolate chips and mix on low one final time until evenly distributed throughout the dough.

Step 5

Using a small cookie scoop or tablespoon, scoop the dough and place onto a ceramic baking sheet or a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. Bake for 13 minutes, or until the edges are lightly golden brown. The centers will still look soft and slightly underbaked — that’s exactly what you want. Remove the baking sheet from the oven and immediately tap or firmly slam it onto a flat stovetop or large cutting board several times. This helps the cookies flatten slightly and creates a chewier texture with beautiful rippled edges.

Allow the cookies to cool on the baking sheet for about 10 minutes, or until firm enough to transfer to a wire rack. The finished cookies should be soft, chewy, and perfectly gooey in the center.

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.

Tip #2

You can bake half the batch and save the other half for quick cookies later. Simply scoop the remaining batter onto a cookie sheet and freeze until firm. You can either leave the cookie sheet in the freezer until you’re ready to bake or transfer frozen cookie balls  to a container and continue to freeze. Bake cookies directly from the freezer on the cookie sheet when you want freshly baked cookies. Same temperature and time, until golden brown.