These cookies are the best sweet thing that could have happened in my kitchen. I needed a simple dessert that was gluten-free and would come together super quickly, but it had to be a crowd-pleaser as guests were coming over for dinner. These cookies came together so fast, got such rave reviews, and the ingredients are two-thumbs up so didn’t feel too guilty having them as a snack the next day. If you’re not familiar with coconut palm sugar, it is an unrefined brown sugar with a caramel flavor and you can find it at health food stores. Seriously, I still think about them.
chocolate almond not-bad-for-you gluten-free cookies
makes 14 cookies
1 cup almond meal
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
¼ cup coconut palm sugar
3 tablespoons coconut oil, melted
½ teaspoon vanilla extract
¼ teaspoon chocolate extract (optional)
Preheat oven to 375°F. In a large mixing bowl, whisk together the almond meal, cocoa powder, baking powder, salt and sugar. In a small bowl, beat egg 1-2 minutes or until doubled in volume. Whisk in coconut oil and extracts to egg. Add egg mixture to dry ingredients as you mix until well combined. Place in the fridge for 20 minutes to firm up. Line a baking sheet with parchment paper and shape dough into 1- 1 ½-inch balls, place on a lined baking sheet spaced 1-inch apart. With the palm of your hand, flatten each cookie just a tad before baking . Bake 10-12 minutes or until cooked through and cookies being to crack a bit on top. Ta-da! Have them with your choice of milk why don't ya?
* Vegan option: make a flax egg! 1 tbsp. flax seed meal + 2 1/2 tbsp. water. Let rest a few minutes to thicken.