Description
Indulgent and scrumptious gluten-free and vegan cookies with a rich chocolate flavor and chewy texture.
Ingredients
Scale
- 1/2 cup drippy almond butter (unsweetened, unsalted)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup blanched almond flour
- 3 Tbsp cacao powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 Tbsp tapioca starch/flour
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Combine the almond butter, maple syrup, and vanilla extract in a large mixing bowl until well blended.
- Add the remaining cookie ingredients: blanched almond flour, cacao powder, baking soda, salt, and tapioca starch. Mix until it forms a uniform dough.
- Scoop the dough using a medium-sized cookie scoop (approximately 2 Tbsp per cookie), roll them into balls, and coat each in tapioca starch before placing on the lined baking sheet.
- Press down slightly on each cookie to create a disc shape and repeat until all dough is used.
- Bake for 11-12 minutes until firm on the edges and slightly soft in the center.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Dust with additional tapioca flour or powdered monk fruit sweetener, if desired.
Notes
For best results, let your almond butter and maple syrup come to room temperature before mixing. Store in an airtight container for up to 3 days at room temperature or fridge for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg