Double chocolate chip cookies GLUTEN FREE!!

Double Chocolate Chip Cookies

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• 2 ½ cups blanched almond flour
• ¼ cup unsweetened coco powder
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• ½ cup butter
• 2 eggs
• 1 tsp vanilla
  
• ¼ cup sugar
• ½ cup milk chocolate chips
• ½ cup white chocolate chips

1. In a large bowl, combine almond flour, sugar and coco powder
2. Stir in salt and baking soda
3. In a medium bowl cream together butter, vanilla and eggs
4. Stir wet ingredients into dry to combine
5. Fold in all chocolate chips
6. Scoop dough 1 tablespoon at a time onto 2 parchment paper lined baking sheets
7. Flatten dough with the palm of your hand
8. Bake at 350° for 10 minutes
9. Cool and serve

Makes 24 cookies

Banana Chocolate Chip Cookies

Over the years I have started to dislike the same old Banana Bread with chocolote chips in them.  I wanted to make something with all my ripe banana's but not banana bread :)  So I found this recipe and altered it a bit.  They turned out like muffin tops and we loved them!   The banana flavor was not overpowering ant it had a great oatmeal cookie type feel to it.

INGREDIENTS

• 1.5 cups all-purpose flour
• 1 teaspoon coarse salt
• 1/2 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1 cup mashed ripe banana 
• 1 cup old-fashioned rolled oats
• 8 ounces semisweet chocolate chips

DIRECTIONS

1. STEP 1

   Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats and chocolate chunks.

2. STEP 2

   Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

adapted from: http://www.marthastewart.com/338169/banana-walnut-chocolate-chunk-cookies