Chocolate chunk cookies

These are grain free, gluten free; always check your baking powder and chocolate to make sure they are gluten/grain free. These are more of a cakey biscuit, not crunchy. If you want dairy free use coconut oil in place of the butter and dairy free chocolate. You could use some nuts in place of the chocolate for a variation. 

Ingredients

½ cup of coconut flour

¼ cup of almond flour

¼ cup of tapioca/arrowroot flour

1 tsp vanilla extract

1 tsp baking powder

1/8 tsp salt

100g butter/coconut oil

2 eggs (have at room temperature)

¼ cup of honey

70 g dark chocolate, chop into chunks or use chocolate chips, you can use as much or as little chocolate as you want (¼ -1/2 cup)

Method

Preheat oven to 180C.

In a large bowl put all your flours, salt, and baking powder.

In another smaller bowl soften your butter then add your vanilla and then beat in your honey, you can use a hand mixer, mix well and then beat in your eggs one at a time until thoroughly mixed in.

Add butter/egg mix to the flours and mix well.

Then mix in your chocolate.

Roll into balls and place on a baking tray lined with baking paper then press a fork onto the balls to flatten them a little until they are pattie shaped.

Bake for 12 minutes, until lightly browned. Leave for 10 minutes on the tray then leave to cool on a cooling rack. Store in an airtight container; assuming you don’t eat them all that day!