Coconutty Chocolate Chip Cookies
Gluten-free doesn’t have to mean flavor-free with this twist on classic chocolate chip goodness. The recipe substitutes coconut flour for traditional wheat flour so that all can indulge.
In a large mixing bowl, combine almond flour, chocolate, coconut flour, coconut, baking powder, and salt set aside.
In a medium bowl, beat egg, honey, coconut oil, and vanilla for 2 minutes. Add mixture to the dry ingredients and stir until just combined. Wrap dough with Reynolds Kitchens® Parchment Paper and place in a plastic storage bag. Chill for 1 hour or until easy to handle.
Preheat oven to 350°F. Line cookie sheets with Reynolds Kitchens® Parchment Paper with SmartGrid®. Shape dough into 1 1/2-inch balls or, for a bumpier top, spoon into 1 1/2-inch portions. Place portions 2 inches apart on baking sheet. Flatten to 1/2 inch thick.
Bake 8 to 10 minutes or until cookies are firm around edges and light brown on bottoms. Cool on cookie sheets for 1 minute. Remove cool completely on wire racks.