If you do a lot of baking with almond flour, you know that it can be a challenge to get a good crisp texture in a cookie. And when it comes to cookies, some people like them soft, while others like more of a crispy approach. Or it just depends on your mood. So if you are craving a chocolate cookie with a good snap to it, you are going to love these!
I had a couple of intentions when creating this recipe. My goal was to develop an egg- free cookie for my friends who can't eat eggs or are vegan. Another thing I had in mind was I wanted a sturdy cookie so we could pile on our homemade ice cream and make ice cream sandwiches all summer long! Doesn't that sound amazing? It is- trust me on this.
By omitting the eggs, grinding some chia seeds, and adding in cashew butter, we are left with a delicious cookie that has a nice crispy texture. It will definitely hold a scoop of ice cream. Mission accomplished! I have tried this recipe with coconut butter as well. It tastes delicious but doesn't have quite that same "snap" as you get with cashew butter. It still tastes delicious and if you don't mind a slightly softer cookie, coconut butter is a good option. Why do I recommend cashew butter? I find that cashew butter has a mild taste to it so it can easily go undetected. You are welcome to use almond butter, peanut butter, or another nut or seed butter. Just be aware that if you use another butter with a more dominant taste, it will come across in the cookie. I also prefer to grind the chia seeds included in the cookie dough. They are more subtle when ground but still serve the same purpose. These cookies are fantastic with some homemade almond or coconut milk and make for a healthy treat!
2 1/4 cup almond flour
1/4 cup arrowroot
1/2 cup raw cacao powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
3/4 cup cashew butter (homemade or store bought)
1/3 cup coconut oil, melted
2/3 cup pure maple syrup
2 tsp pure vanilla extract
2 Tbs ground chia seeds
1/2 cup chocolate chips (optional)
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, arrowroot, cacao powder, baking soda, baking powder, and sea salt.
3. In a separate bowl, mix the cashew butter, coconut oil, maple syrup, vanilla, and chia seeds.
4. Mix the wet and dry ingredients. If you are using chocolate chips, fold them in now.
5. Form about 2 tablespoons of cookie dough into a ball and press down onto the baking sheet. Your cookies should be about 3 inches in diameter and about 1/4 inch thick.
6. Bake for 10 minutes and allow to cool. Makes about 2 dozen cookies. Store in the refrigerator for up to two weeks. They taste delicious straight from the fridge too!