Chocolate Chocolate Chip Cookies (Vegan & Gluten-Free)

2 cups Almond Flour (I used Blue Almond from Costco)
¼ cup Namaste Gluten Free Perfect Flour Blend
½ cup vegan butter (I used Earth Balance)
¾ cup cocoa powder
¼ cup organic pure maple sugar (I bought Coombs Family Farms Maple Sugar at Fresh Thyme)
½ cup organic coconut sugar
1 teaspoon gluten free vanilla extract
3 teaspoons egg replacer + 4 tablespoons warm water (I used Ener‑G Egg Replacer – it’s available at Whole Foods, Fresh Thyme and Amazon) – If you aren’t vegan or allergic to eggs you can use 1 egg + 1 egg white
1 cup vegan chocolate chips + ¼ cup chocolate vegan chips set aside (Use Lily’s Baking Chips to make a sugar-free Paleo cookie since they are sweetened with stevia, or Enjoy Life chips to make them vegan)
½ teaspoon baking soda
¼ teaspoon Redmond’s Real Salt
½ banana

Directions

Preheat oven to 375 degrees.
Grease cookie sheet and set aside.
Combine flour, baking soda, cocoa powder, and Redmond’s Real Salt in small bowl.
Prepare your egg replacer (take 3 teaspoons egg replacer, 4 tablespoons warm water, and mix until it thickens).
Beat butter, sugars, and vanilla in large bowl until creamy.
Add Ener‑G Egg Replacer
Gradually mix in dry ingredients.
Mash the 1/2 banana.
Add the banana and continue to mix until combined.
Stir in the chocolate chips.
Drop tablespoons of dough on a lightly greased cookie sheet. I used a knife to get the dough out of the tablespoon. because they were very sticky, and then gently smoothed the top. If you don’t smooth the top – they will look jagged.
Bake for 14 – 15 minutes until they are browned and firm to the touch. (I baked them for 15 minutes)
Cool for 5 minutes, then remove to wire racks to cool completely.
Put ¼ cup of chocolate chips in a glass bowl and microwave for 30 second increments stirring in between sessions until melted and smooth.
Drizzle melted chocolate over cookies.
Makes ~2 dozen cookies

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