- 1/3 cup (51g) brown rice flour
- 1/3 cup (57g) white rice flour
- 1/3 cup (44g) tapioca starch
- 2 tbsp (14g) almond flour
- 5 tbsp (75ml) melted coconut oil
- 3 tbsp (45ml) maple syrup
- 1 tbsp + 1 tsp (20ml) water
- 1 tbsp (15g) almond butter
- 1 tsp vanilla extract
- 1/4 cup (40g) small chocolate chunks (or chocolate chips)
- In a large mixing bowl, stiff together the brown rice flour, white rice flour, tapioca starch, and almond flour. Add the melted coconut oil, maple syrup, water, almond butter, and vanilla extract. You can also add a good pinch of salt.
- Stir using a wooden spoon or spatula until it forms a slightly sticky dough. Use your hands to finish mixing the dough.
- Stir in the chocolate chunks. Make sure your chocolate chunks are not too large, otherwise it won’t be easy to slice the cookies once chilled.
- Form the dough into a log of about 1.5-inch diameter. Carefully wrap it tightly in plastic wrap and chill in the refrigerator for at least 2 hours, up to 3 days.
- Remove the log from the refrigerator and let it sit at room temperature for about 15 minutes. If you don’t let it warm a bit the cookies will crumble when you will try to cut them.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a sharp knife, slice the log into 16 thick cookies (around 1/3-inch-thick). Carefully place them on the prepared baking sheet and bake for about 15 minutes, or until slightly golden on the edges. Let cool at least 10 minutes on the baking sheet before transferring to a cooling rack.
- Enjoy with coffee, tea, or as an afternoon snack. Cookies will keep at room temperature stored in an airtight container for up to 10 days.
*For fully refined sugar-free cookies, use coconut sugar-sweetened chocolate.