GLUTEN FREE! Chocolate Chunky Cookies, Wendy Paul

½ cup almond oil

½ cup agave nectar

1 tsp. vanilla

3 cup unsweetened applesauce

dash of salt

1 tsp. baking soda

1½ cups almond flour

1½ cups rice flour

3 tsp. xanthan gum

2 tsp. cream of tartar

1 cup gluten-free chocolate chunks

 

With a whisk, stir together almond oil and agave nectar. Add vanilla, applesauce, salt, and baking soda. Gently fold in almond flour, rice flour, xanthan gum, cream of tartar, and chocolate chunks.

 

Drop by small cookie scoop onto parchment paper and bake at 350 degrees for 8-10 minutes, or until edges are slightly golden. Remove from oven and cool completely.

 

Variation: for chocolate batter, add½ cup gluten-free cocoa and increase almond oil to¾ cup.

 

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Best-selling author Wendy Paul is back with a collection of fast, easy, and foolproof recipes sure to satisfy all your cookie cravings.

Whether you’re ignoring calories, watching your waistline, eating vegan, or looking for a gluten-free treat, you’ll find a cookie for you in 101 Gourmet Cookies for Everyone that not only looks great but tastes great too!