Maple Chocolate Swirl Cookies (Gluten Free)

• 1/2 cup arrowroot flour
• 1/2 cup buckwheat flour or other gluten free alternative
• 1/2 cup old-fashioned rolled oats gluten free
• 1/4 cup oat flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup unsalted almond butter smooth
• 1/2 cup maple syrup
• 6 tablespoons coconut oil melted, and cooled
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup chocolate homemade, fudginess, or to taste ** see recipe instructions below
• salt flaky, such as Maldon, for the tops of the cookies, optional

1. Preheat the oven to 375u0b0F. Make the chocolate swirl. Line two or three cookie sheets with parchment paper.
2. In a medium bowl, whisk together the arrowroot flour and buckwheat flours with the old-fashioned oats and oat flour, baking soda, and sea salt.
3. In another medium bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla.
4. Add the flour mixture and stir until combined, then stir mixture for 15 seconds. Stir in the chocolate fudginess.
5. Place glops of dough using a little less than a tablespoon, forming into a ball-ish state, and place at least 2 inches apart on the lined baking sheets. Top each cookie with a few flakes of flaky salt.
6. Bake the cookies until they are just set, 8-10 minutes. (They will seem underdone, soft, and fragile at first, but will firm up as they cool, even if for just a few minutes.)

arrowroot flour, buckwheat flour, oldfashioned, flour, baking soda, salt, unsalted almond butter smooth, maple syrup, coconut oil, vanilla, almond, chocolate homemade, salt

Taken from www.yummly.com/recipe/Maple-Chocolate-Swirl-Cookies-_Gluten-Free_-1663669 (may not work)