1/2cupblanched almond flour packed downI use Honeyville no blends
1/2cupAP gluten free flour blend OR cassava flour for grain-free version*
3/4tspxanthan gum
1/4tspbaking soda
1/4tspsea salt
1/2 - 2/3cupallergy-free morsels
*You can also substitute 1/4 cup coconut flour plus 1/4 cup tapioca flour for the cassava flour.
For a paleo version of this cookiereplace the Earth Balance with another 1/4 cup of non-hydrogenated shortening.
Instructions
Ahead of Time
Preheat oven to 375 degrees.
Line baking sheets with Silpats or parchment paper.
Mix
Cream non-dairy butter substitute and non-hydrogenated shortening with a mixer on medium low to medium speed until fluffy. (30-60 seconds)
Add palm sugar, liquid sweetener, and vanilla. Beat on medium low to medium speed until fluffy and all ingredients are well incorporated. (30-60 seconds)
Fold in dry ingredients until just incorporated (or beat in on lowest speed).
Fold in chocolate morsels.
Drop batter in tablespoon size balls on lined cookie sheet, about 2 inches apart (about 12 cookies per tray). You can use a tablespoon scoop to get a consistent size.
Lightly press cookie down.
Bake
Bake at 375 for 10-12 minutes or until golden brown and desired doneness.
Store
Keep in an airtight container for up to a week.
Freeze in saran wrap and airtight freezer bags or containers for up to one month.