Gluten Free Monster Cookies
Chewy, nutty, buttery gluten free cookies with chocolate chunks and candy-coated sunflower seeds!
Servings: 24 cookies
Calories: 300kcal
Equipment
- Cookie sheets
- Parchment paper
- Electric mixer
Ingredients
- 3 large eggs
- 1 Cup packed brown sugar
- 1/2 Cup white sugar
- 1 Cup salted butter room temperature
- 1 Tbsp vanilla extract
- 3/4 Cup golden flaxseed meal
- 1 Cup gluten free 1-1 flour mix with xanthan gum in it (if your mix does not contain xanthan gum, add 3/4 tsp of it now)
- 1 1/4 Cup arrowroot starch
- 2 1/2 Cups blanched almond flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 Cup good quality chopped chocolate
- 1 Cup candy covered sunflower seeds (like M&Ms but sunflower seeds)
Instructions
- Preheat the oven to 325° F and line two cookie sheets with parchment paper, then grease the parchment paper with butter or cooking spray, set aside. In a large bowl, using an electric mixer, beat the room temp butter with the brown and white sugar until lighter and fluffy. Add in the eggs and vanilla and continue to beat until smooth and combined. Then, using a spatula or wooden spoon, stir in the flour, flaxseed meal, arrowroot starch, and almond flour until mixed through (it will become much stiffer). Add in the baking powder and salt and mix to combine. Finally, add in the chopped chocolate (think the size of chocolate chunks for cookies), and the candy-and-chocolate-covered sunflower seeds and stir through until combined.
- Scoop cookie dough out by the 1/4 cup and roll into balls, then place about 4 inches apart and flatten to 1/2 inch thickness with your palm. Bake for 15-17 minutes or until just faintly brown around the edges. Remove and let cool completely before eating.