Sweet Lupin Flour is a high-protein, gluten-free legume flour that can be used in baked goods. In this recipe it's combined with Almond Meal, both for flavor and added structure, to produce a delicious gluten-free chocolate cookie.
Prep time: 20 min
Cook time: 15 min
Total time: 35 min

Ingredients
Makes 24 cookies
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1 1/2 Cups Sweet Lupin Flour
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1 Cup Blanched Almond Meal
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2 Teaspoons Baking Powder
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1 Teaspoon Sea Salt
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2 Tablespoons Cocoa Powder
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1/2 Cup Unsalted Butter, room temperature
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1 1/2 Cups Granulated Sugar
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2 Large Eggs
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2 Ounces Chocolate, melted
Directions
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Preheat oven to 350°F.
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Combine flour, almond meal, baking powder, salt and cocoa in bowl, whisking to incorporate.
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Beat butter in separate bowl until soft and creamy. Add sugar and beat until butter becomes light. Add eggs, one at a time, to butter and sugar mixture. Add melted chocolate to butter mixture, and mix until incorporated.
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Add dry mixture to wet, and mix until thoroughly combined. Drop dough onto cookie sheet in 2-tablespoon balls, spaced at least 1 inch apart.
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Transfer to oven and bake for about 15 minutes, until cookies are just barely brown. Cool before serving.