Ingredients

• 1 cup brown rice flour Ingredients
• 1 cup quinoa flour Ingredients
• 1.5 tsp gluten-free baking powder Ingredients
• 2 organic whole eggs Ingredients
• 1 tsp vanilla Ingredients
• 1/4 cup coconut sugar Ingredients
• 1/4 cup maple syrup Ingredients
• 1/3 cup camelina oil Ingredients
• 1/4 cup almond butter Ingredients
• 1/4-1/2 cup organic semi-sweet chocolate chips* (depends how much choco you like) Ingredients

Instructions

1. Preheat oven to 350 degrees.
2. In a small bowl combine flour and baking powder. In a large mixing bowl, combine eggs, vanilla, sugar, maple syrup, oil, almond butter and combine fully. Now add the flour and baking powder and make sure it is fully combined. I used my Kitchen Aid mixer for this, but you can use hand mix it too. Lastly, fold in the chocolate chips.
3. Grease a cookie sheet and form batter into 1 inch balls. Place on cookie sheet and flatten with your fingers or a fork so they are still about 2 cm thick. Bake for 10-12 minutes. Remove from heat and place on a cooling rack. Makes about 18 cookies.