¾ cup brown rice flour
2 teaspoons baking powder
⅛ teaspoon fine sea salt
2 tablespoons coconut sugar
½ cup semi-sweet dairy-free chocolate chips
¾ cup super creamy almond butter
¼ cup + 2 tablespoons pure maple syrup
2 teaspoons vanilla extract
1 scant tablespoon regular unsulphured molasses
1 tablespoon water, or a tiny more if needed
Preheat oven to 350°F and line 2 sheet pans with parchment paper. I tried these with a silpat and the bottoms didn't cook very well, but on the paper they were perfect.
Add the brown rice flour, baking powder, salt and coconut sugar to a large bowl and whisk very well to ensure there are no lumps. Stir in the chocolate chips.
In a separate medium bowl, combine the almond butter, syrup, vanilla, molasses and water. Stir until completely smooth. I make my own almond butter so it's extremely silky smooth. If yours is cold or very thick, warm it to a smooth liquid before measuring.
Note: If you are using sunbutter for nut-free, you may need a tad more water than the 1 tablespoon since sunbutter is so thick. The butter should be very smooth and pourable when measuring. Slightly warm it up prior if necessary. Pour over the dry ingredients and stir for a couple of minutes until all the dough comes together and no more flour is visible. It should be very sticky and thick, but not stiff. If it is really stiff, add just a tiny bit more water a teaspoon at a time until thick and sticky. If you are wanting a more spread out, thinner cookie, (and you added the 2 tablespoons of water) then your batter will be a bit smoother.
Using a tablespoon cookie scooper, drop mounds onto a parchment paper lined sheet pan about 2 inches apart to allow room for spreading.
Place only 9 on a sheet (you'll need 2 sheets) so they don't get overcrowded. See above photo to see consistency of how dough should look. Thick, but holds it's shape well. If you are going for the thinner cookie, then the batter will spread out a tiny bit on the pan prior to baking. Place extra chocolate chips on top of each cookie dough, but don't flatten the dough. Bake for 8-10 minutes until they have a golden top and little cracks across. I took mine out at 9. They should have a firm exterior and a nice, soft moist & chewy center. If you want them more crispy, go for 11 minutes, but just don't cook them too long or it will dry the insides. If you added the 2 tablespoons of water for the thinner cookie, then 8 minutes should do it so they don't overcook. Depending on your oven, these cooking times may slightly vary. Just look for the tops to be golden. Cool 10 minutes on the pan and then transfer to a cooling rack.
These cookies will soften some as they sit and become the most amazing chewy, soft chocolate chip cookies ever. Keep in a ziplock bag for freshness and they are so soft and delicious even the next day.
Link to Recipe