These delicious cookies are a healthier alternative to traditional recipes, made with gluten-free flour and natural sugars. They can also be transformed into ice cream sandwiches for an extra treat.
1: Preheat the oven to 350 degrees F.
2: In a medium mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
3: In a standing mixer, cream together the butter, coconut sugar, brown sugar, and maple syrup.
4: Add the egg and egg yolks one at a time while beating on medium speed. Add vanilla and jagermeister liquor and continue to beat for about 1 minute.
5: Add dry ingredients while beating ½ cup at a time until just combined.
6: Turn off the mixer and transfer the cookie dough to a large bowl and gently fold in the chocolate chunks.
7: Scoop into 2 oz balls and place on a baking sheet lined with parchment paper.
8: Bake for 12-14 minutes, turning halfway through.
9: Remove from the oven and cool at room temperature for 10 minutes.
10: Move to a wired rack to finish cooling. Serve immediately or store in an airtight container for up to 5 days.
