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.
- 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
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
- In large bowl whisk together almond flour, coconut flour, baking soda, salt and cardamom.
- Pour in melted butter and rose water and stir to combine. Fold in chocolate chunks.
- Place dough in fridge for at least ten minutes (mine was more like 20).
- 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.
- 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