Hi, everyone! How was your weekend? I appreciate all your kind words on my camera’s untimely demise. I’m already lost without him—I made so many yummy things this weekend, but wasn’t able to photograph any of them! I’ve got to get myself a new one ASAP…in the meantime, my Pure Bar giveaway is jumpin’—keep those entries coming!
Today’s treat is my adaptation of Wing-It Vegan’s recipe for mutant flourless chocolate cookies. I subbed coconut flour for the ground dried coconut (making “flourless” a bit of a misnomer, but no matter) and added agave for extra sweetness and moisture. Since my almond butter was unsalted, I also upped the salt a tad. Lastly, I was going to make these mostly-raw with an overnight dehydration instead of baking…buuut, my desire for instant gratification got the best of me. Maybe next time!
- 1 Tbsp ground flaxseed
- 3 Tbsp cold water
- ½ cup creamy almond butter
- ½ cup brown sugar, coconut sugar, or Sucanat
- 4 Tbsp coconut or almond milk
- 2 Tbsp agave or coconut nectar
- 1 tsp vanilla extract
- ½ cup coconut flour
- ¼ cup cocoa powder
- ¼ tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/3 cup chocolate chips
- ¼ cup macadamia nuts, chopped
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper. In a large bowl, whisk the flaxseed and water. Add the almond butter, sugar, nondairy milk, agave, and vanilla.
- Whisk to combine. (As you can see in the pic above, this is not exactly how I did it, but it’s how I should have done it! So do as I say, not as I did, k?) Add the flour, cocoa, baking powder and soda, and salt. Beat with an electric mixer for about 30 seconds, until the mixture holds together.
- (I ground up my chocolate chips along with my macnuts, to more evenly disperse them, but feel free to leave them whole.) Add the chocolate chips and macnuts to the dough.
- Beat briefly to combine. Drop dough by rounded tablespoonfuls onto the baking sheet. Use a moist fork or your hands to slightly flatten the cookies.
- Bake for 12-14 minutes. Let cool on the baking sheet for a minute, then move to a wire rack to cool completely.
River suggests storing them in a paper bag to keep them from losing their crisp edges, but I actually think I liked them better after they sat overnight in a closed container. They’re not too sweet, but plenty chocolatey-almondy, and – bonus! – free of gluten. You may just want to make a double batch.