I received a quart of Tropical Traditions coconut oil to review and just had to test it out with a gluten free cookie recipe. I ran out of almond flour and added a bit of chestnut flour, but I think you can use all almond meal if you prefer. Great cookie, if you like coconut! – almost like macaroons!
Line a cookie sheet with a sheet of parchment paper and set aside.
Preheat oven to 325°F.
In the bowl of your mixer, add egg, molasses, coconut oil, sugar almond extract and vanilla extract and mix well.
In a separate bowl, whisk together dry ingredients well.
Add the dry ingredients to the wet and mix well until well combined.
Fold in the chocolate chips with a rubber spatula; or with the paddle tool or dough hook and mix on low.
Use a 1.5 oz. (3 T.) spring action cookie/ice cream scoop to place 6 mounds on the cookie sheet.
Bake for 15-20 minutes; remove from oven and allow to cool on cookie sheet for about 5-10 minutes.
With a spatula, remove cookies from cookie sheet and place them on a cooling rack. Allow to cool completely, as they are soft cookies, and you do not want them fall apart.
Tips
You can definitely make these cookies smaller. Just cook them a shorter time.
If you wish these to be corn-free, use all guar gum or a corn-free xanthan gum (see Gluten-free Products List for link).
If you like your cookies more crisp on the ends cook them 20 minutes. I cooked 1 batch for 14 minutes for me, as I like doughy cookies; and another batch for 20 minutes for the hubby. He likes things well toasted. See photos to see both batches.