| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 25 minutes |
| Servings |
|
Ingredients
- 1 packed cup blanched almond flour (for a nut-free option, see note below)
- 1/4 cup tapioca starch/flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 Tablespoon ground flaxseed
- 1/2 cup pure maple syrup
- 1 tablespoon + 1 tsp creamy peanut butter or almond butter (sunbutter for nut-free)
- 1 Tablespoon blackstrap molasses
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free dark chocolate chips
Ingredients
|
|
Instructions
- Pre-heat an oven to 375 degrees and line a dark metal sheet pan with parchment paper. I have found that dark metal pans bake cookies much crispier on their bottoms, versus aluminum pans, where the bottoms don't seem to cook as well.
- In a small bowl, add the syrup and whisk in the flaxseed well and set aside for 5 minutes to thicken.
- Meanwhile, in a large bowl, whisk together the almond flour (or sunflower), tapioca, baking powder, cocoa and salt together and whisk well. Stir in the chocolate chips.
- Next, stir in the molasses, peanut butter and vanilla into the reserved flaxseed mixture and mix well. Pour over the flour mixture and stir for a couple of minutes until it all comes together and thickens up. It should be sticky and fairly thick. If it is on the runny side, add a touch more almond flour.
- Drop by large spoonfuls onto the prepared sheet pan and slightly smooth/spread out the batter with the back of the spoon to about 2 inches wide, about 1/4 inch tall. This will ensure even baking. Make sure to space each cookie 1-2 inches apart from each other, as they will spread a lot when baking. They will be large and beautiful! Bake for 8-10 minutes or until cracked on top and slightly firm. I took mine out at around 9 minutes. They will crisp up while cooling. If you prefer them a bit crispier, cook for another minute or two. Cool 10 minutes on the pan before transferring them to a cooling rack.
- To make them as sandwiches, simply spread chilled peanut butter or almond butter (sunbutter for nut-free) in between 2 cookies. Keep them stored in the fridge to hold the sandwich shape best!
Recipe Notes
To make this recipe nut-free, you can use raw, unsalted sunflower kernels and grind them up in a food processor into a fine flour and use that in place of almond flour. For this option, increase the flour amount to 1 1/4 cups sunflower "flour", as it tends to be lighter in baking. Use sunbutter in place of the nut butter.
Share this Recipe