Oatmeal Apricot Chocolate Chip Cookies (gluten-free)

Yield:30

If you are not gluten intolerant, use may use 1 3/4 cup all purpose unbleached white flour instead

1 3/4 cups gluten-free biscuit and baking flour blend (I use Bob's Red Mill)

1 cup oatmeal of your choice

8 tablespoons or 1 stick of salted butter, room temperature

1 cup sucanat or brown sugar

1 large room temperature egg

1 1/2 cups dark chocolate chips

1 cup chopped dried apricots

1 teaspoon pure vanilla essence

Preheat oven to 350 F

Cream butter and sugar until fluffy. Add egg, beating well to combine and vanilla. Turn mixer off and use a spoon to mix in the dry ingredients including chocolate chips and apricots.

Drop teaspoonfuls of the cookie dough into the palm of your hand and roll into a perfect ball. Arrange in a single layer on a lined cookie sheet.

Put cookie sheet in the middle rack and bake for 15 minutes.

Gluten Free Almond Chocolate Cookies

1 3/4 cup almond flour/meal

8 tablespoons grass fed  unsalted butter, room temperature

1 cup coconut sugar

2 teaspoons pure almond extract 

1 large orange, zest

2 teaspoons gluten free baking powder

1 teaspoon sea salt

2 cups dark chocolate chips

1 small bowl coconut sugar (to dip dough in)

Preheat oven to 350 F

Cream butter and sugar until fluffy. Add almond extract and orange zest, followed by the dry ingredients.

Drop tablespoons of the cookie dough into a small bowl of sugar and toss to fully coat and add to a cookie sheet.

Bake for 20 to 30 minutes or until cookies are golden brown.

Remove from the oven to cool completely before frosting

Frosting:

1 1/2 cups powdered/icing sugar

1 large orange, juice and zest

Whisk ingredients until creamy and smooth. Drizzle a generous amount over the cookies.