coconut flour 3/4 cup brown rice flour 1 tablespoon flaxseed meal 1/2 cup cocoa powder 1/2 cup confectioner's sugar 1/4 teaspoon salt 1 teaspoon baking powder 1/2 cup butter (1 stick) 3/4 cup sugar 2 eggs 1 cup semi-sweet chocolate chips
sheets with parchment paper. In a large bowl, combine the flours, flaxseed, cocoa, confectioner's sugar, salt and baking powder. Using a standing electric mixer, cream the butter and sugar by beating on medium-high for about 3 minutes, or until the butter and sugar appears pale and creamy. Add the two eggs to the butter and sugar, mixing until they are combined. Slowly add the flour, by adding 1/4 of the flour at a time then mixing until the flour is combined. Using a wooden spoon, fold in the semi-sweet chocolate chips. Roll the dough into approximately 24 balls Place each ball on the parchment paper, leaving about 1-2 inches between each cookie. Bake in the oven for 10-12 minutes, or until the tops of the cookies begin to crack. Allow the cookies to cool slightly, then transfer them to a cooling rack.
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