Gluten-free Recipe
Gluten-free Recipe Slightly crispy on the outside and soft and chewy on the inside, these irresistible flour-free cookies will disappear fast!
3/4 cup almond butter 1 egg 1/3 cup maple syrup 2 Tbs. melted coconut oil 1 tsp. vanilla extract 1 Tbs. arrowroot powder 1 tsp. baking soda 1/4 cup unsweetened cocoa powder 1/2 cup coarsely chopped dark chocolate chunks (*for dairyfree, use vegan dark chocolate) Preheat oven to 350°F. Line baking sheet with parchment paper or nonstick baking mat. In large bowl, use mixer to beat almond butter, egg, maple syrup, coconut oil and vanilla 1-2 minutes until mixture becomes smooth and creamy. Add arrowroot powder and baking soda; continue beating for about 30 seconds or until both dry ingredients become well incorporated. Stir in cocoa by hand (to avoid it flying everywhere); gently fold in chocolate chunks. Using rounded tablespoon, drop dough onto baking sheet, spacing them about 2" apart. Press a few additional chocolate chunks into top of each cookie, if desired. Bake 8-10 minutes until edges have set. They’ll look a little soft and underbaked at first, but they’ll continue to firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before transferring to rack to cool completely. As soon as they’ve cooled, cover tightly and store at room temperature for up to 7 days.