Lightly sweet, rich and fudgy cookies for every occasion. If you want to go really crazy, make it a sandwich with banana nice cream!
Makes 10 medium cookies
30 minutes or less
Paleo, grain-free, dairy-free, refined sugar free
Ingredients:
3/4 Cup Blanched Almond Flour
2 Tbsp Coconut Flour
3 Tbsp Cacao Powder (or regular cocoa powder)
1/2 tsp Baking Soda
Large pinch sea salt, plus more for topping
3 Tbsp Coconut Oil
2 Tbsp Coconut Nectar
2 Tbsp Maple Syrup or Honey
1 Egg
1 tsp Vanilla Extract
3 Tbsp almond butter
1/3 cup Semi-sweet or Dark Chocolate Chips
1/4 cup Almonds (roughly chopped)
1/4 cup Toasted Coconut Flakes *optional
Steps:
Preheat oven to 350F
Stir to combine dry ingredients into a medium mixing bowl (almond flour, coconut flour, cacao powder, baking soda, salt). In a separate bowl, melt coconut oil, coconut nectar, and maple syrup. Add almond butter, egg, and vanilla to wet ingredients. Combine with dry ingredients and add chocolate chips, almonds, and coconut flakes.
Allow dough to chill for 30 minutes in the fridge **step can easily be skipped but will lead to a wet dough that is hard to form into balls.
Roll out golf-ball sized pieces of dough on cookie sheet; flatten slightly.
Bake for 9-11 minutes. They should still be soft when removed. Cool on the pan for 5 minutes, then remove onto cooling rack.
Once cooled, they can be topped with banana ice cream (or ice cream of choice) and popped in the freezer. The perfect treat.
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