If you need a chocolate fix, these are for you. These cookies are soft, moist, with the texture of brownies (more cake like – not gooey) with a most satisfying chocolate flavor. And quick to make. Recipe makes about 20-24 small cookies depending on your scoop and how much cookie dough makes it to the baking sheet. Excellent raw if you go for cookie dough. Recipe is an adaptation of Chocolate Almond Butter Cookies from the Practically Raw cookbook.
1/2 cup coconut flour
1/4 cup almond flour
1/4 cup cacao powder
1 tsp baking powder
1/8 tsp salt
1/4 to 1/3 cup quick cooking oatmeal
1/2 cup almond butter
1/2 cup coconut palm sugar
1/2 cup non-dairy milk
2 TB agave syrup
1 TB ground flaxseed
1 tsp vanilla extract
Preheat oven to 350 degrees. Measure the dry ingredients (except the oatmeal) into a large bowl. If any of the ingredients are clumping, take the time to sift them. Stir until combined.
Measure all the wet ingredients into a small bowl and whisk together. Add to dry ingredients. Mix well. Depending on how wet the batter is, add some of the oatmeal. Just add enough so batter is on the stiff side.You know, like cookie dough. The wetness factor depends on how thick/thin the almond butter is. The brand I've been using tends to be on the thin side so I use all the oatmeal.
Scoop onto cookie sheet covered with parchment paper. Press and flatten. I like to use a fork. Bake 8 minutes and cool on rack.
Options: Add some chocolate chips.