So after making two different gluten free recipes out of the cook book and having them turn out different than the cook book pics, I began to investigate. It has to be the flour. So I went back and got Bobs Red Mill almond flour - normally my staple - and both recipes were repeated keeping everything else the same. Results? Both recipes turned out great using that flour. Apparently this is one case in which you can not substitute using an off brand and still get the same results!
3 cups of almond flour
1 tsp baking soda, gluten free
1/2 tsp sea salt
1/4 cup of coconut oil
1/4 cup of maple syrup or honey
1 large egg
2 egg whites
1 tsp of vanilla extract
1/2 cup of semi sweet chocolate chips
Preheat oven 375
Line 2 baking sheets with parchment paper.
Combine almond flour, baking soda, and salt, mix.
Beat oil and syrup until creamy (4 or 5 minutes)
Add egg, egg whites, and extract, beat for 2 more minutes
Add almond flour mixture to egg mixture.
Add chocolate chips.
Drop 1 Tbsp onto baking sheet. Flatten. Bake for 14 to 16 minutes.