Thursday, March 19, 2015

Belmont Cookies (v) (gf) (nf)

1 tsp baking powder
1 tsp baking soda
1/4 cup tapioca flour
1/2 cup amaranth flour
1/2 cup coconut flour
1 cup brown rice flour
1 tsp xanthan gum
1 tsp salt

1 flax egg (1 tbsp ground flax seeds mixed with 3 tbsp water soaked at least 5 minutes)
3/4 cup coconut sugar
1/4 cup raspadura sugar
1/2 cup pure maple syrup
1 cup melted coconut oil
2 tsp vanilla extract

1 dark chocolate bar (70% cocoa or more) chopped
Salt to sprinkle on top (I used a vanilla salt and I highly recommend giving that a try if you can find it)

Preheat oven to 350. Prepare flax egg. Combine dry ingredients in a medium bowl with a whisk. Combine wet ingredients in a large bowl with whisk. Add wet ingredients to dry ingredient and stir until just combined. Fold in chocolate. Line a cookie sheet with parchment paper and scoop the dough onto the parchment paper in about the size of a golf ball. Press down a bit and sprinkle with some salt. Bake for 11-14 min depending on how well you like your cookies done.
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