I've been making these chocolate cookies from realsustenance.com lately. Yum and Yum.
Check out the original directions below (and then see bottom of post for my own variations).
- 2 packed cups Blanched Almond Flour
- 1/3 cup cocoa powder
- 1 Tsp. Baking Powder
- 1/4 Tsp. Salt
- 1/2 Cup + 2 Tbs Granulated Sugar
- 1 Tbs Vanilla Extract
- 4 1/2 Tbs Room Temperature Butter (Earth Balance, Goats Butter, Shortening or Coconut Oil)
- 2 Tbs Applesauce
- 1-2 bars of Dairy Free Chocolate Chopped into Chunks
- Preheat oven to 350 degrees. Cover a large cookie sheet with either parchment paper or a baking mat to prevent sticking.
- Chop your bar(s) of chocolate into chunks (as big or as small as you want them).
- In the bowl of a stand mixer (by hand should work as well) combine all of the ingredients until the dough comes together stirring in the chopped chocolate last.
- Form 12 cookies with your hands into round / flat patties (I made mine 1 inch thick and about 3 inches wide).
- Bake 15-16 minutes. Remove from oven and allow to cool before removing from baking sheet.
I use 1/4 cup agave nectar and 1/4 cup coconut palm sugar. I like the texture of the cookie a little better this way. If I don't have applesauce, I actually use one large egg because I do eat eggs. I use coconut oil and it works out well. The cookies are great without chocolate chunks or chips as well. Recently I put in mini-chips and dried cherries.