These vegan, gluten free cookies taste like softer, chewier almond biscotti with chocolate!
The original recipe by Detoxinista calls for vanilla but I’m out so I just substituted almond extract. Since almond flour is the base the almond flavor works just fine. I also made a mistake and used baking powder instead of baking soda but they still turned out amazing.
The base cookie recipe is also refined sugar free as well as dairy and egg free. My non-plant-based family LOVED them!
Here’s the modified recipe:
INGREDIENTS 2 cups blanched almond flour (or almond meal) 1/4 cup melted coconut oil 1/4 cup maple syrup (room temperature) 1/4 teaspoon sea salt 1/2 teaspoon baking powder 1/2 teaspoon almond extract 1 teaspoon apple cider vinegar 1/2 cup dark chocolate chips (I used Enjoy Life semisweet mega chocolate chunks)
INSTRUCTIONS 1. Preheat the oven to 250ºF and line a large baking sheet with parchment paper. 2. In a large bowl, combine the almond flour, oil, maple syrup, salt, baking powder, almond extract, and vinegar and stir well to create a uniform, sticky dough. Fold in the chocolate chips. 3. Use heaping tablespoons of dough and roll in your hands to form a ball then flatten to desired size and shape and place onto the baking sheet. (They won't spread a lot with baking.) (See Note). 4. Bake until the cookies are firm to the touch around the edges, about 30 minutes at 250ºF. For a more crispy and crunchy cookie, you can bake them up to 45 minutes. Due to the low temperature, the cookies will be paler in color despite the longer cooking time. 5. Remove the cookies from the oven and let them cool on the pan for at least 10 minutes removing them. They will firm up more as they cool. Serve warm or at room temperature.
The cookies can be stored at room temperature for up to 3 days, but they will have the best shelf life and texture when stored in an airtight container in the fridge or freezer.
They are super easy and can be made ahead so be sure to save this recipe for later!
Note: I made a dozen large thicker cookies, about 2 inches in diameter but you can make them smaller and get two dozen bite-sized cookies (about an inch in diameter). These cookies are nutrient dense but also calorie dense so making them smaller is ideal.