Gluten Free (vegan) cookies

Ingredients

• 1 cup gluten free all purpose flour I used ‘Bob’s Red Mill Gluten Free Baking 1:1 Flour’
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup coconut oil softened at room temperature
• 1/2 cup honey
• 1 large egg room temperature or 3 Tablespoons of aquafaba (chickpea water)
• 1 Tbsp vanilla bean extract
• 1/4 cup cacao nibs plus extra for sprinkling

Instructions

1. In a small mixing bowl, combine flour, baking powder and baking soda. Mix well and set aside.
2. In a large mixing bowl, add softened coconut oil and using a hand mixer or fork, lightly whisk oil for a few seconds to break it down. Add honey and beat until well combined and fluffy.
3. Add egg or aquafaba, and vanilla extract. Beat until light, fluffy and smooth.
4. Gradually add in flour mixture, beating well until it begins to form a soft dough.
5. Slowly beat through cacao nibs.
6. Form into a soft dough, wrap in cling film and refrigerate for 30 minutes.
7. Preheat oven to 355ºF. Line a baking tray with parchment paper, set aside.
8. Remove from refrigerator and form into balls/cookies. Approx. 2 tablespoons worth each. Place onto prepared tray, pressing down on them slightly. Leaving 2 inches between each cookie as they do spread.
9. Sprinkle each cookie with a few cacao nibs and slightly press them into the cookies.
10. Bake for 12-15 minutes or until lightly golden around the edges.
11. Remove and cool on tray for 10 minutes.
12. Transfer to a wire rack to cool completely.
13. Serve and Enjoy!

Recipe Notes

Store in an airtight container, in the pantry or refrigerated, for 4-6 days.