Rich, buttery, satisfying almond flour cookies filled with melty chocolate chunks. These vegan, gluten free, paleo almond flour cookies are copycat of Capello's.
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour10 minutes
Ingredients
2 cups almond flour
2 tablespoons arrowroot flour
1 teaspoon baking soda
1/4 teaspoon sea salt
5 tablespoons melted coconut oil
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/3 cup chopped dark chocolate
Instructions
In a medium bowl, whisk together the almond flour, arrowroot, baking soda, and sea salt. Make a well in the middle. Add the melted coconut oil, syrup, and vanilla extract. With a rubber spatula or wooden spoon, stir the wet ingredients into the dry ingredients until completely combined. The mixture will be crumbly but should stick together when pressed between your fingers.
Place the dough onto a sheet of plastic wrap and form a log with your hands. Wrap tightly in the plastic and place in the freezer for 45 minutes to firm. Preheat the oven to 350 degrees F.
Unwrap the dough and cut into 1/4-1/2" thick slices. Place on a cookie sheet lined with parchment or a silicon baking mat. Bake for 8-11 minutes, or until lightly golden brown.