Yes I have a chocolate chip cookie problem.  Adding a little cardamom and rose water doesn’t quite change the fact that I am addicted to chocolate chip cookies.  Chocolate chunk cookies to be exact- why do chocolate chunks make everything better? And flaky sea salt on top?  What even is a chocolate chip cookie without sea salt on top? I can’t even remember.

And this is another gluten-free cookie.  This time with a little coconut flour action which reaaaalllly lightened up these cookies.  Don’t get me wrong I love my dense, gluten-free, nut based cookies but these were light, a little crumbly, and perfect for devouring.

You’ll need:

• 0.75 cup almond flour, firmly packed (100 grams)
• 0.25 cup coconut flour, firmly packed (43 grams)
• 1 teaspoon baking soda
• 0.5 teaspoon sea salt
• 0.5 teaspoon cardamom
• 2 teaspoons rose water
• 0.5 cup butter, melted (or coconut oil if vegan)
• 0.5 cup maple syrup
• 6 ounces dark chocolate chunks or chips
• Optional: flaky sea salt for sprinkling on top

To Make:

1. Preheat oven to 350 degrees F.  Line cookie sheet with parchment paper.
2. In large bowl whisk together almond flour, coconut flour, baking soda, salt and cardamom.
3. Pour in melted butter and rose water and stir to combine. Fold in chocolate chunks.
4. Place dough in fridge for at least ten minutes (mine was more like 20).
5. Scoop dough using a small ice cream scoop onto parchment lined baking sheet (they won’t spread out much while baking).  Lightly press flaky sea salt into top of each cookie.
6. Bake for 11 minutes until lightly browned.  Remove from oven and let cool completely before moving.  Keeps well for several days in an air tight container.

Inspired by CookieandKate