Chewy Chocolate Cookies
 
 
Author:
Serves: 12 cookies or 6 sandwiches
Ingredients
  • ¾ cup almond flour, packed*
  • 2 tablespoons arrowroot powder
  • 1 tablespoon unsweetened cocoa powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon sea salt
  • 2 tablespoons grapeseed oil
  • 3 Tablespoons agave nectar, honey, or maple syrup – or combination (I used 2 tablespoons honey + 1 tablespoon maple syrup)
  • 1 teaspoon vanilla extract
  • Frosting (optional) (there is a Marshmallow Frosting Recipe in the Almond Flour Cookbook, Elana’s Coconut Cream Frosting, the Vanilla Frosting in Go Dairy Free, Peanut Butter Fudge Frosting, or whatever creamy filling you choose)
Instructions
  1. Preheat your oven to 350ºF. Line a baking sheet with parchment paper or a silpat.
  2. In a medium-sized bowl, combine the almond flour, arrowroot, cocoa, baking soda, and salt. In a small bowl, whisk together the sweetener(s), oil, and vanilla. Stir the wet ingredients into the dry ingredients in your medium bowl, until well combined.
  3. Scoop the dough by the tablespoon onto your prepared baking sheet. I found the dough to be just a touch sticky but fairly pliable, allowing me to loosely roll them into balls.
  4. Bake the cookies for 10 minutes. Do not overcook them. The tops of the cookies will start to look a little dry and crack a bit when done, but not as much as chocolate cookies that contain eggs. Let the cookies cool on the baking sheet or a wire rack for 30 minutes.
  5. If making sandwich cookies, spread frosting (however much you want!) on the bottom of one cookie and top it with the bottom of another cookie. Repeat with remaining cookies. Take a bite, smoosh and enjoy.
Recipe by Go Dairy Free at https://www.godairyfree.org/news/nutrition-headlines/cookbook-giveaway-1-the-gluten-free-almond-flour-cookbok-and-chewy-chocolate-cookies