Prep / Cook Time: 60 minutes

Servings: 20

Ingredients

• 350 grams gluten free flour
• 1 tablespoon GutRight
• 1 tsp cinnamon
• 2 ½ teaspoons gluten free baking powder
• pinch of salt
• 250 grams salted butter (melted)
• 100 grams maple sugar or syrup
• 2 medium eggs, at room temperature
• 1 tsp vanilla bean extract
• 400 grams dark chocolate, roughly chopped
• Fleur de sel or flaked salt, for final sprinkling

Method

1. In a medium sized mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, GutRight and salt. Set the dry ingredient mixture aside until needed.
2. In the bowl beat together the melted butter and maple sugar on medium speed, until light and fluffy, add in the eggs, one at a time, beating well after each addition. Add in the vanilla bean extract and beat until well combined.
3. Add the dry ingredients. Mix until roughly combined, add in the roughly chopped dark chocolate and beat until evenly combined, cover it in a thin layer of plastic wrap. Set the bowl in the refrigerator to chill for about 30 minutes. Meanwhile, pre-heat the oven to 180 Celsius. Line a large baking sheets with non-stick parchment paper. Set aside.
4. Remove the dough bowl from the refrigerator. Using a generous tablespoon as a measure, scoop out as many cookie balls as possible from the dough. Arrange the dough balls evenly amongst the sheets, then sprinkle over a little of the fleur de sel or flaked salt. You should be able to fit about 8 dough balls per sheet, depending upon size each cook.
5. Bake, for 9 to 11 minutes. Remove from the oven and let the cookies cool on their baking trays for 10 minutes, before carefully transferring them to a wire rack to further cool slightly.