Description
These gluten free chocolate sugar cookies are crisp around the edges, with a chewy interior. They're made with almond flour and completely gluten free, dairy free and paleo friendly.
Ingredients
Scale
- 1/3 cup almond butter, just dry roasted almonds
- 1/3 cup palm shortening, room temp (56g)*
- 1 large egg
- 1 large egg yolk
- 1/2 cup coconut sugar (78g), plus more for rolling
- 1 tsp vanilla extract
- 1/2 cup blanched almond flour (50g)
- 1/3 cup cocoa powder (27g)
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees F.
- Combine almond butter, shortening, egg, egg yolk, coconut sugar and vanilla. Whisk with a fork.
- Mix in remaining ingredients: almond flour, cocoa powder, baking soda and salt. Mix until well combined.
- Using a small cookie scoop, scoop the dough. (Each cookie should be about one rounded tablespoon.) Roll the dough into a ball and then roll in coconut sugar.
- Place the cookies on a baking sheet, leaving at least an inch between each ball of dough.
- Bake in the oven for 12-14 minutes.
- After baking, remove the cookies from the oven. You may top them with flaked salt if desired. Let the cookies cool for at least 5 minutes on the pan before transferring them to a wire cooling rack.
- Best stored in an airtight container or baggie in the freezer.
Notes
*May swap with butter