Sweet Lupin Flour is a high-protein, gluten-free flour that can be used in a variety of baked goods. Here it’s combined with almond flour to produce a delicious gluten-free chocolate cookie.
INGREDIENTS:
1 ½ cups Shipetaukin Lupin Flour
1 cup Almond Flour
2 teaspoon baking powder
1 teaspoon sea salt
2 tablespoons cocoa powder
½ cup unsalted butter, room temperature
1 cup sugar
½ cup brown sugar
1 teaspoon vanilla extract
2 large eggs
2 ounces Chocolate bar, cut into chunks
DIRECTIONS:
1. Preheat oven to 350°F.
2. In a medium mixing bowl, sift together lupin flour, almond flour, baking powder, sea salt, and cocoa powder and whisk until thoroughly combined.
3. In a separate large mixing bowl, beat butter until soft and creamy. Add sugar and brown sugar until combined. Mix in vanilla extract. Add eggs, one at a time, to the butter and sugar mixture.
4. Slowly combine the dry ingredients into the wet until incorporated. With a spatula, fold in chocolate chunks.
5. Mold dough into 2-tablespoon balls and place onto cookie sheet at least 1 inch apart.
6. Bake for 15 minutes or until cookies are just barely brown. Cookies might seem underdone when taken out, but allow time to rest as cookies do not crisp up until they’ve completely cooled.
