Chocolate Almond Cookies
Ingredients
- 1 Tablespoon Your Super Magic Mushroom Mix substitute with 1 teaspoon cinnamon
- 2 Teaspoons Your Superfoods Plant Collagen substitute with 1 teaspoon vanilla extract
- 2 Cups Almond Flour
- ¼ Cup Coconut Oil, Melted
- ¼ Cup Maple Syrup
- ½ Teaspoon Baking Soda
- 1 Teaspoon Apple Cider Vinegar substitute with regular vinegar
- 1 Cup Chocolate Chunks
Instructions
- Preheat oven to 350° F. Prepare a baking sheet with parchment paper and spray with cooking spray.
- Mix all ingredients except the chocolate chunks in a bowl.1 Tablespoon Your Super Magic Mushroom Mix, 2 Teaspoons Your Superfoods Plant Collagen, 2 Cups Almond Flour, ¼ Cup Coconut Oil, Melted, ¼ Cup Maple Syrup, ½ Teaspoon Baking Soda, 1 Teaspoon Apple Cider Vinegar
- Fold in chocolate chunks.1 Cup Chocolate Chunks
- Roll dough in about 1 inch balls and press onto prepared tray.
- Bake for 12 minutes, remove from oven and let cool for at least 10 minutes. Eating them before they are fully cooled could lead to cookies that aren't set and may fall.
The nutrition facts provided on this site are only an estimate and are provided for convenience and as a courtesy only. The accuracy of the nutrition facts for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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Angie’s Notes
- Don’t like the spice? Replace Magic Mushroom with Angie’s Better Than Cocoa Chocolate Powder or regular cocoa powder!
- Experiment with adding 2-3 chocolate chunks per cookie to cut down on the number of chunks and reduce calories!
Why I Love This Recipe
A soft baked cookie that is easy gluten free and tastes delicious – these chocolate almond cookies are all that and more! These cookies are a healthier take with (almost) all natural ingredients!
I love these cookies because I can replace ingredients as needed. If I wanted to do a 100% natural cookie, I could simply replace the chocolate chunks with cocoa nibs. Cocoa nibs won’t melt, but they will add chocolate as well as a satisfying crunch!
Tips For Making Gluten Free Chocolate Almond Cookies
My #1 tip for these cookies is to be gentle with the dough. Do not over mix, and definitely fold in the chocolate chunks. If you are like me as soon as the cookies come out, you are gonna want to eat them immediately. You need to resist the urge to do that, just wait about 10 minutes before indulging! The cookies will firm up just enough while they cool. While you wait, get your cup of milk, coffee, or tea ready!
Freezing Chocolate Almond Cookies
Should you find yourself with extra cookies, you can easily pop these into the freezer. I placed my extra’s into the freezer in a freezer bag and enjoyed them cold when I wanted a treat. My cookies were gone within a month, but I think they could freeze for about 3 months. After 3 months, you may want to consider vacuum sealing for freshness.
Enjoying a cookie straight out of the freezer may not be for everyone. If you’d like, you can microwave your frozen cookie for 10-15 seconds to take the chill out of it. Avoid over heating as that can lead to a cookie that falls apart.
Craving more dessert? Take a look at all my dessert recipes on the blog!
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