What You Need
1 cup & 2 tbls Gluten Free Baking Flour (We use Bob's Red Mill 1-to1, Non GF flour can be used instead)
1/2 tsp Baking Soda
1/2 tsp Somersault + More to Garnish
1/2 cup (1 stick) Unsalted Butter
1 tsp Cocoa Powder
1/2 cup White Sugar
1/4 cup Light Brown Sugar
1/2 tsp Vanilla Extract
1 Cup Chocolate Chips
1/2 Cup Raw Sunflower Seeds
What To Do
Pre-heat your oven to 375 Degrees. Line two cookie sheets with Parchment Paper (this is important to keep the gluten free cookies from sticking to your baking pan).
In a small bowl combine your Flour, Baking Soda, and Somersault, stir with a fork and set aside.
In a large bowl (or mixer), add 1 stick of softened Unsalted Butter, 1/2 cup White Sugar & 1/4 cup Light Brown Sugar and beat until creamy.
Add 1 egg, 1/2 tsp of Vanilla Extract and 1 tsp of Cocoa Powder and beat again until creamy.
Gradually add flour mixture and beat until well blended.
Fold in 1 cup of Chocolate Chips & 1/2 cup of Sunflower Seeds.
We use a #40 scoop to ball our dough (about 1 1/2 tablespoons), place about 2 inches apart on your baking tray.
Gluten free cookies do not flatten naturally when cooked, so if you want a crispy cookie flatten your dough slightly using a fork.
Bake for 13 minutes, at 7 minutes open the oven and sprinkle some Somersault on each cookie.
Cool on a baking tray for 5 minutes & move to a wire rack to cool completely.
Makes 18-20 cookies.