This recipe has been monopolizing my brain for the past few weeks when my son mentioned those little chocolate sandwich cookies with the cream-like filling that contain way more chemicals than actual food, I am sure you know the ones that I am talking about! It occurred to me that I needed to come up with an alternative that was actually healthy because I NEEDED chocolate cookies, I can’t be the only one!
I finally had the time to do a little experimenting and came up with these easy gluten-free, dairy-free and egg-free chocolate cookie. When they first come out of the oven they are warm and chewy and the texture is similar to a warm, fudgy brownie and the taste, WOW the taste is amazingly chocolatey and fudgy, but not overly sweet, just the right balance in my book. My kids had no idea they were made with almond flour, win! These will definitely be a staple in my goodie stash especially when that chocolate craving is strong. The ingredient list is super short and you probably have most of them in your pantry already. The first batch I just dropped them on the cookie sheet and didn’t smash them down and they puffed up…
The second batch I smashed down to about an eighth of an inch with the bottom of a drinking glass and they were a little bit crispier, it all depends on what you like. I prefer the puffed up chewy ones the best!
Hope you enjoy!
Gluten-free Chocolate Cookies
2 cups almond flour
1/4 tsp salt
1/4 tsp baking soda
1/4 cup cacao powder
2 tsp vanilla
5-6 TBSP maple syrup
Preheat oven to 350*F.
Combine with a whisk, almond flour, salt, baking soda and cacao powder until mixed well. Add vanilla and maple syrup, if you like it sweeter add 6 TBSP of the syrup instead of 5. Mix until it is thick and forms a ball of dough. Spoon out onto a parchment lined pan about an inch apart and bake for 10-12 minutes. I found baking for 12 minutes made them a little bit crisper whereas 10 minutes made them chewy. Enjoy!
Let me know what you think after you make them!