Vegan / Gluten-free Chocolate Chip Cookies

Ingredients

~ 1 cup bob’s red mill gluten-free flour (or use coconut, sorghum, oat, garbanzo bean flours, etc…flour that’s not the *normal* refined white flour)
~ 1 tbsp tapioca starch (it’s the same as tapioca flour…)
~ 1 tbsp almond flour
~ 1/4 tsp baking powder
~ 1/4 tsp baking soda
~ 1/4 cup coconut butter (I used artisana organics brand)
~ 1/4 cup coconut sugar
~ 2 tbsp coconut oil
~ 2+ tbsp pure maple sugar
~ 1/2 tsp vanilla extract
~ 1 bar vegan chocolate chopped up (I used evolved brand “signature dark” 72% vegan chocolate)
** I needed to add +/- 1/4 cup unsweetened almond milk to make it stick together enough

Instructions

~ preheat oven to 350°F
~ mix dry ingredients together in one bowl
~ separately mix wet ingredients together with a hand mixer
~ add dry to wet ingredients until they’re completely mixed together
~ fold in the chopped up dark chocolate bar
~ the dough needs to stick together…that’s why I added 1/4 cup unsweetened almond milk…if it’s too wet, add flour
~ bake for 14 to 16 minutes