Description
These soft-baked cookies are gluten-free, vegan, refined sugar-free, butter-free and oil free. They are moist, soft and chewy with sizable chunks of dark chocolate and a sprinkle of flaked sea salt. I find them to be completely irresistible and yet totally healthy and guilt-free. They are packed with plant-based protein and incredibly satisfying.
Ingredients
Units
Scale
- 2 cups blanched super fine almond flour
- 2 tablespoons arrowroot starch/powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup raw almond butter (runny not hard)
- 1/4 cup pure maple syrup
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate (I use Hu brand linked below under equipment - it is vegan and paleo)
- flaked sea salt for sprinkling
Instructions
- Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.
- Place dry ingredients (almond flour, arrowroot starch, baking soda and salt) in a medium-sized mixing bowl and stir to fully combine. Add the wet ingredients (almond butter, maple syrup, water and vanilla extract) and stir again to combine. Fold in the chunks of dark chocolate.
- Using a retractable cookie scoop, make 15-16 cookies (about 1-1.5 tablespoons in size each) and place on your prepared baking sheet. Bake for 10 minutes. Remove from oven and sprinkle with a sprinkle of flaked sea salt. Allow the cookies to cool directly on the baking sheet for 10 minutes before moving to a cooling rack to fully cool. Enjoy or store in an airtight container for up to 5 days.
- Prep Time: 8 mins
- Cook Time: 10 mins
- Category: Dessert
