Ingredients

The following ingredients have 4 Servings
  • 1 cup brown rice flour
  • 1/2 cup almond flour
  • 1/4 cup cacao powder (or cocoa)
  • 1/3 cup coconut sugar
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp sea salt
  • 1/4 cup coconut oil
  • 1/4 cup butter (softened)
  • 3 tbs blackstrap molasses
  • 2 tbs milk (I use almond)
  • 1 egg (beaten)
  • 1 tsp vanilla extract
  • 1/4 cup chocolate chips (semi-sweet or bittersweet)

Instruction

  • Preheat oven to 350°F.
  • Line a cookie sheet with parchment paper; set aside.
  • In a large mixing bowl combine dry ingredients brown rice flour through sea salt. Stir to combine.
  • In another large mixing bowl combine wet ingredients coconut oil through vanilla. Whisk until smooth.
  • Pour wet ingredients into dry ingredients. Mix to combine.
  • Fold in chocolate chips.
  • Using rounded tablespoon sizes of dough, roll into balls and then using your palm flatten into cookie shapes (shape will not spread or change much while baking).
  • Place each cookie onto your cookie sheet with at least 1" space in-between one another.
  • Bake for 10-12 minutes or until bottoms and edges are firm.
  • Let cool completely before serving.
  • Enjoy!