This cookies do not taste like gluten-free, not chewy, just normal cookies which melt in your mouth.
Notes on some of the ingredients.
Flour. I used Gluten free flour mixture. Find the recipe here. If you use different mixture cookies may not turn out as I described – soft and melting in a mouth.
Coconut sugar. You could replace it with turbinado or sucanat sugar. I noticed adding vanilla extract when using these types of sugar does not make a big difference in taste as that sugars have their own strong flavor. So I did not add vanilla to these cookies.
Egg. It does not make a noticeable difference to the taste whether you use a pastured or regular egg, but pastured eggs are richer in nutrients. Pastured eggs usually have orange yolks not pale yellow, so this might slightly affect the color of the final cookies.
Cacao nibs are unsweetened by nature. They taste like a dark chocolate with no added sweetener at all. If you want you can add chopped dark chocolate or even chopped walnuts instead.
- 1/2 cup (1 stick or 112 gr) grass-fed butter at room temperature
- 1/2 cup Coconut sugar
- 1 large pastured Egg
- 1 1/4 cup Gluten-free Flour Mix*
- 1/2 cup cacao nibs or dark chocolate chips or chopped dark chocolate
- Cream butter using a mixer.
- Add coconut sugar to the butter. Mix/beat together.
- Add the egg. Beat again.
- Add gluten-free flour mixture. Mix.
- Stir in chopped carob beans. Cover.
- Refrigerate for at least 4 hours. Overnight is better.
- Preheat oven to 350 F.
- Scoop out Tablespoon amount of dough and roll them into balls. Place the balls on a baking sheet 2 inches apart.
- Bake for 10 minutes. Remove the cookies from the oven and let them cool.