Gluten Free Hunky Chunky Brownie Cookies

Ingredients:

For the Dry Mix

1/2 cup almond flour
1/4 cup tapioca flour 
1/3 cup raw cacao powder
1/2 tsp bicarb soda
1/4 tsp salt

For the Wet Mix

1/3 cup smooth peanut butter 
1/4 cup melted coconut oil (or grass-fed butter)
1/2 cup coconut sugar
2 tbsp maple syrup 
1 egg or flax egg (for vegan version: 1 tbsp flax + 2.5 tbsp water)
1 tsp vanilla extract

For the Fold-Ins

1/2 cup dark choc chunks or chips

Method:

Get started by preheating the oven to 175°C (350°F) and line a tray with baking paper.

In a bowl, whisk together almond flour, tapioca, cacao powder, bicarb, and salt.

In another bowl, mix nut butter, melted coconut oil, coconut sugar, maple syrup, egg, and vanilla until glossy and thick.

Combine wet and dry until you’ve got a thick, scoopable dough, now fold in the choc chunks. Scoop into 6 to 8 large dough balls (think golf ball size or bigger), and slightly flatten for that chunky, bakery-style look.

Bake 10 to 12 minutes, or until edges are crisp and tops are slightly cracked. The centres will still be fudgy af, just trust the process.

Let cool on the tray at least 10 minutes before moving. They’ll firm up with the perfect soft-baked middle.