CHOCOLATE STUFFED ALMOND FLOUR COOKIES
A stuffed cookie recipe that will delight you and all your friends! Egg-free, gluten-free, and dairy-free. These are nutty, chocolatey, and just plain delicious!
Servings: 10 cookies
Ingredients
- 1 ¼ cups almond flour
- 2 tablespoons tapioca flour
- ½ cup coconut sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup creamy almond butter
- 2 teaspoons vanilla
- ½ cup maple syrup
- Chocolate squares, for filling
- Flaky salt, for topping
Instructions
- Preheat the oven to 350°F.
- Add the dry ingredients (almond flour, tapioca flour, coconut sugar, baking soda, and salt) to a medium-sized mixing bowl, and whisk until just combined.
- Add the wet ingredients (almond butter, vanilla extract, and maple syrup) to a small mixing bowl and stir to combine.
- Add the wet ingredients to the dry ingredients and mix until there are no lumps remaining.
- Roll the dough into about 10 balls, reserving enough dough to top the chocolate squares. Place them on a parchment or silicone-lined baking sheet.
- Press the chocolate squares into the cookie dough and top with a layer of dough, ensuring that there is a good seal.
- Pop the cookies in the oven for about 13 minutes. Cool on a wire rack, sprinkle with flaky sea salt, and enjoy!
Notes
Homemade cookies stay best in an airtight container for up to three days.
Nutrition
Calories: 271kcal | Carbohydrates: 26g | Protein: 7g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 186mg | Potassium: 178mg | Fiber: 3g | Sugar: 16g | Vitamin A: 0.2IU | Calcium: 112mg | Iron: 1mg