Paleo, Gluten-free, Dairy-free, Refined-Sugar-free
These delicious almond-flour cookies are not only gluten and dairy free but low in carbs and sugar. This makes them vegan, paleo, whole30 and all round good for you. You no longer have to feel guilty when eating one or two cookies and ending up eating the whole bunch! Almond flour gives these cookies a bit more texture and since they absorb a lot more moisture, you’ll need to make sure you’ve added enough liquid to prevent them from being too dry.
This recipe is super easy to follow and the baking time is just short of 10 minutes! Paired really well with an almond milk cappuccino or my new favourite refreshing drink- iced almond milk caffe latte (because it’s a million degrees at the moment)
74 per serving
The Ingredients Needed:
- 2 cups almond flour
- 2 tablespoons solid coconut oil (3 spoons if liquid).
- 3 tablespoons maple syrup (or honey)
- 1 large egg
- 1 teaspoon vanilla essence
- 1/2 teaspoon baking powder
- Pinch of salt
- Dark chocolate pieces
- If too dry: add almond milk or water
Shop For Ingredients:
If you have a look at how I make my own almond milk you’ll see how easy it is to create your own almond flour as a by-product.
But if you’d rather just buy almond flour, it’s readily available online through amazon.
This recipe yields about 16 cookies, 1 serving = 1 cookie.
Amounts per serving:
- Calories 74 74% 74%
- Protien 1g 10% 10%
- Fats 5g 25% 25%
- Carbohydrates 8g 80% 80%
- Sugar 7g 70% 70%
Step by Step Instructions:
1. Prepare the Oven
Preheat oven to 375 degrees F (180 degrees Celsius). Line a baking sheet with parchment paper.
2. Combine all Wet Ingredients
Slightly melt the coconut oil and beat into the maple syrup/honey. Pour this mixture into the remaining two wet ingredients, egg and vanilla essence. stir well to combine.
3. Combine Wet and Dry
Combine all the dry ingredients together and mix this into the wet ingredients.
4. Add in the Chocolate Pieces.
Mix in 80% of the chocolate chips or pieces
5. Mix it All Up.
At this point if the dough consistency is too dry and crumbly, add almond milk or water to moisten out slightly
6. Roll the Dough Out
Roll equally sized balls of dough and place on parchment paper on tray. Remember to leave finger spaces between cookies
7. Make Cookie Shapes
Squash balls with a fork to flatten slightly.
At this point add the remaining 20% chocolate pieces onto the tops of the cookies. It’s now time to stick those cookies in the oven, watch closely because they take about 8 minutes to bake! You should be able to smell them when ready and the edges of the cookies will turn a golden brown colour.
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