Little Herds’ Gluten-Free Chocolate Chirp Cookies

Preheat oven to 190ºC (350ºF). Combine gluten-free flour, cricket powder, coconut flour, baking soda and 1/2 teaspoon salt; stir and set aside. In a separate bowl, beat eggs until blended and set aside.

In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla. Mix on low speed until incorporated. Blend flour mixture into creamed mixture in parts, making sure all the dry flour is moistened. Stir in nuts and chocolate chips

Chill the dough for a few hours or, for best (puffy) texture, overnight.

Form into small balls or drop by tablespoon onto ungreased cookie sheets or baking pans lined with parchment paper. If desired, sprinkle a pinch of sea salt on each ball of dough.

Bake until golden brown, 8 to 10 minutes. Cool on a rack.