A fudgey chocolate almond flour cookie loaded with three different types of chocolate.
• 1 ½ cups almond flour
• ⅓ cup unsweetened cocoa powder
• ¼ cup arrowroot flour
• ½ teaspoon kosher salt
• ½ teaspoon baking soda
• ¼ teaspoon espresso powder (optional)
• 3 tablespoons pure maple syrup
• ½ cup melted coconut oil
• 1 tablespoon almond milk or other non-dairy milk
• 1 teaspoon vanilla extract
• 3 oz (about ⅓ cup) coarsely chopped chocolate (I like to use a mix of dark, milk, and white chocolate)
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the almond flour, cocoa powder, arrowroot flour, kosher salt, baking soda, and espresso powder.
Add in the melted coconut oil, maple syrup, almond milk, and vanilla extract and stir until everything comes together. Let the dough rest for at least 5 minutes to allow it to fully hydrate. It will be a little loose at first, but will thicken up after it sits for a bit. Then stir in the coarsely chopped chocolate.
Take roughly 2 tablespoons worth of the dough and roll into a ball. Then place it on your lined baking sheet and gently flatten into a disc shape. Repeat this process with the remaining dough.
Bake for 10 – 12 minutes or until the cookies look just set. Place the baking sheet on a wire rack and let the cookies cool for at least 10 minutes.
Keywords: gluten-free, vegan, refined sugar free, egg free, dairy free