CHOCOLATE BUTTON COOKIES

These dark chocolate chip cookies are made even more delectable with their rich fudgy center.

Makes approx 16 Sweetness - 2/3 Difficulty - 2/3 2 cups + 1/4 cup Bob's Red Mill Gluten Free Flour Mix (do not add xanthan) 1/4 cup arrowroot flour 1/2 cup organic cacao powder 1/4 cup organic cane sugar 1/4 tsp sea salt 3/4 cup extra virgin coconut oil, melted 1/2 cup pure maple syrup 2 teaspoons natural vanilla extract 1/2 cup organic dark chocolate chips extra chocolate chips, for topping

Lightly grease a cookie sheet and preheat the oven to 350. Mix the flours, cacao, cane sugar and salt in a large bowl and sift well. Add the coconut oil, vanilla, and maple syrup. Mix again. Shape the dough into a large ball and put in the fridge for 20 minutes to firm up. Take ping pong sized pieces of dough and roll them into a ball in the palm of your hands. Place each one on the cookie tray an inch or so apart. Bake for 8 minutes. Remove from oven and using the back of a spoon, slightly flatten each cookie and make a small indent in the center. Place several chocolate chips in the middle. When finished, go back to each cookie with the back of the spoon and smooth the chips out so they melt together. Allow to cool for 15 minutes before transferring to a plate to cool more.