Updated May 1, 2015Chatelaine
packed brown sugar
butter, at room temperature
dark chocolate, coarsely chopped, or 1 cup dark-chocolate chips
- PREHEAT oven to 350F. Line a baking sheet with parchment paper. Whisk cornstarch with flours, almonds, flax meal, baking powder and soda, salt and xanthan gum in a large bowl. Whisk egg with sugar, butter and vanilla in a medium bowl. Stir into flour mixture. Stir in chocolate chunks. Scoop about 1 tbsp dough and roll into a ball. Place on prepared sheet. Repeat with remaining dough, placing balls 2 inches apart.
- BAKE in centre of oven until edges are golden, 7 to 8 min. Remove sheet to a rack and leave for 2 min. Cookies will look undercooked, but will continue to bake as they sit. Transfer cookies to a rack to cool completely. Let baking sheet cool before baking the next batch.
NutritionCalories 112, Protein 1 g, Carbohydrates 15 g, Fat 6 g, Fibre 1 g, Sodium 108 mg.
Roll dough into balls and freeze until firm. Store in a freezer bag up to a month. Bake from frozen for 9 min. Let cool completely on baking sheet.