When you are looking for something to stop that sweet tooth craving these Crunchy Maple Cookies are great. They are vegan, gluten free, allergy friendly and have no refined sugars.
We try not to eat too many cookies but when we do eat them we like to make them ourselves. This way we have a lot better idea of what goes into our cookies instead of buying something off the shelf that has a bunch of ingredients that we can’t even pronounce.
Crunchy Maple Cookies Ingredients:
2/3 cup almond flour (or preferred gluten-free flour)
1.5 TBSP raw cacao powder
1 tsp real vanilla extract
1/2 tsp gluten free baking powder
3 TBSP real maple syrup
2 TBSP coconut oil
1 TBSP almond butter
2 TBSP coconut waterMethod:
In a mixing bowl combine gluten-free flour, cacao, vanilla and baking powder.
In small saucepan melt coconut oil with maple syrup and nut butter over low heat.
Add coconut water to melted ingredients and pour into dry mixture. Combine well.
Spoon tablespoon portions of the cookie dough into balls and flatten to shape into cookies shapes with your hands.
Place cookies on a lined baking tray and bake for 18-20 minutes at 170°C FF (be careful not to burn!)
Allow to cool on tray.
Add additional sweetness by drizzling your cooked and cooled cookies with additional maple syrup.
Add a touch of water/coconut water (up to 1 TBSP) to the cookie mixture to help shape if you find your mixture needs more moisture (this can depend on the brand of gluten-free flour).
Photo credit: Live Love Nourish