Soft, tender almond flour cookies with golden edges and pools of dark chocolate in a maple-sweet dough. Chopping a bar of dairy-free dark chocolate yourself is what gives you the melted pools.
- Time
- 55 min (25 prep + 30 cook)
- Servings
- 24
- Per serving
- 113 kcal
- Protein
- 3 g
Ingredients
- 2 cups almond flour, finely ground
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 large egg
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted and cooled a little
- 1 tsp vanilla extract
- 3 1/2 oz dairy-free dark chocolate (70–85 %) dark chocolate 70-85%, chopped into small chunks, or use chips
Steps
- Whisk the almond flour, coconut flour, baking soda and salt in a large bowl.
- Whisk the egg, maple syrup, melted coconut oil and vanilla in a small bowl, then stir them into the dry mix until a soft dough forms.
- Fold in the chopped chocolate. Let the dough rest for 20 minutes, in the fridge if your kitchen is warm, so it firms up enough to scoop.
- Heat the oven to 350°F and line two baking sheets with parchment paper. Scoop 24 tablespoons of dough onto the sheets, about 2 inch apart, and flatten each one slightly.
- Bake one sheet at a time for 8–10 minutes, until the edges are golden and the middles still look soft. Cool on the sheet for 10 minutes, since they are fragile while hot. They keep 4 days in an airtight tin and freeze for 3 months.
Good to know
Is the chocolate paleo?
Popular paleo cookies use dairy-free dark chocolate, and most of it contains a little cane sugar. For a strict version, use unsweetened baking chocolate instead, for about the same score. Its chunks taste plainly bitter, so chop them small.
Alternative
Per
- Calories
- 576
- Protein
- (11%)
- 15 g
- Fat
- (71%)
- 44 g
- Carbohydrates
- (19%)
- 30 g
- of which sugar
- 18 g
- Fiber
- 7 g
- Sodium
- 222 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2701 kcal goes into the pot and 508 g of ingredients comes out as about 469 g of food: 576 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.