Fudgy GF Chocolate Chip Cookies

Oh man, oh man was I craving chocolate! Like BAD! When I crave chocolate I NEED to have it and I always end up making a chocolate inspired dessert. Well, this did not disappoint.

While we all have our favorite chocolate chip cookies I feel like I’m always making a new variation depending on my mood! LOL Today was no exception. I typically create something out of what I have but having just gone to the grocery store and really having most of these basic staple items in my house, this worked out quite well!

It’s all about the fudginess of the cookies. I mean who doesn’t like a half cooked cookie with the doughy center? Come on! The absolute dream cookie! Am I right?!? The trick is the consistency in the beginning. This is where you really want to pay attention to the amount of almond milk. You may want to add more if needed. The batter should be fudgy and sticky. Not runny. Not dry. Fuggy. That’s exactly how your cookies will turn out so pay attention here!

Ok, now that we’ve identified how the texture should be, let’s discuss ingredients. First and foremost, make sure the batter is cooled before adding the chocolate chips. I honestly do this every time and they end up melting and I get suuuuper annoyed! Especially when I use mini chocolate chips its the worst! Like, poof! No more chocolate chips and now they are chocolate swirl cookies….wah wah:(

Ingredients:

• 1 cup oats

• 1 cup unsweetened coconut flakes

• 1/3 cup peanut butter

• 1/3 cup gluten free flour (i used tapioca flour)

• 2 eggs

• 2 tbsp flax meal

• 1/2 tsp vanilla extract

• 1/2 tsp baking powder

• 1/2 cup chocolate chips

• 1/4 cup coconut flour

• 1/2 cup almond milk

Directions:

1. Preheat oven to 350 degrees

2. Mix coconut flakes, peanut butter, flour, eggs, flax meal, vanilla, baking powder, coconut sugar, almond milk in mixer or food processor. Mix well. I actually over did this and it was really perfect. I would add an ingredient or two, mix then add more. Save eggs and milk for last. Keep mixing until the mixture is a fuggy consistency.

3. Remove and place in freezer for 2-5 minutes or in fridge to cool down batter. This really keeps it nice and fudgy and the chips from melting!

4. Add in your chocolate chips. Mix again and fold in the chips.

5. Take about 1 tbsp worth of batter or more and plop onto pre-greased cookie sheet. Evenly space so you have about 9-12 on a baking sheet.

6. Place in pre-heated oven and bake for approx 5-8 minutes or until just slightly browned and cooked. Remove from heat and set aside on parchment paper to thoroughly dry and cool.

Enjoy!