Description
These cookies are perfectly crispy and full of chocolate flavor. They are made gluten-free by using nutritious almond flour.
Ingredients
Units
Scale
- 1 cup almond flour (You can use store-bought, or make your own)
- 1 teaspoon coconut flour
- 2 tablespoons plus 2 1/2 teaspoons cocoa powder
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 2 tablespoons coconut oil
- 1/4 cup honey (sub agave nectar for vegans)
- 1 teaspoon pure vanilla extract
Instructions
- Add the almond flour, coconut flour, cocoa powder, sea salt, and baking soda to a food processor. Pulse until the dry ingredients are well combined.
- Add the coconut oil, honey or agave, and vanilla extract. Pulse until the mixture forms a ball of dough.
- Remove the dough onto parchment paper. Use your hands to form the dough into a ball. Place another piece of parchment paper on top of the dough and use a rolling pin to roll out the dough to a ¼ inch thickness. Place the dough in the freezer for 15 minutes, or until it’s hard.
- While the dough is chilling preheat your oven to 350 degrees. Also prepare a cookie sheet by lining it with parchment paper or a silpat mat, and set the cookie sheet next to your cookie-rolling work station.
- Once the dough is firm use a 4 inch circle cookie cutter* to cut circles out of the dough. Carefully transfer the cutout cookies to the prepared baking sheet. Once you have cut as many cookies from the dough as you can, use your hands to reshape the dough into another ball and roll it out to a ¼ inch thickness. Place back in the freezer for 5 minutes. Repeat the process of cutting out the cookies and re-rolling the dough until all of the dough has been used. You should get 12 to 15 cookies out of the batter.
- Bake the cookies for 7 to 8 minutes*, or until the cookies are dry to the touch. Allow the cookies to cool completely on the cookie sheet before removing.
- Store cookies in an airtight container on the counter for up to several days.
Notes
Prep time is an estimation of how long it may take you to cut out your cookies. Time can vary a little depending on how cold your freezer is and how warm your kitchen is. The dough tends to melt fast and becomes impossible to work with when it’s soft, so work fast and do not skip the freezing step.
Alternately you could cut these cookies into any shape you desire.
*If you use a smaller cookie cutter, about 2 inches, reduce the cook time to about 4 minutes.
Recipe adapted from Elana’s Pantry
