Description
Indulgent yet mindful cookies made without gluten or refined sugar, featuring a rich chocolate flavor and fudgy texture.
Ingredients
Scale
- 1 cup almond flour (about 96 g)
- 1/2 cup unsweetened cocoa powder (about 50 g)
- 1/4 cup erythritol (or another preferred sugar substitute)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsweetened applesauce (about 60 g)
- 1/4 cup coconut oil or butter, melted (about 56–57 g)
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, cocoa powder, erythritol, baking soda, and salt. Whisk to break up lumps and evenly distribute ingredients.
- In another bowl, whisk together the applesauce, melted coconut oil (or butter), and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
- If using, fold in the sugar-free chocolate chips.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 1.5 inches apart.
- Flatten each ball slightly with the back of a spoon or your fingertips — these won’t spread much.
- Bake for 10–12 minutes, or until the cookie edges look set and the centers appear slightly glossy.
- Allow cookies to cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to 7 days. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 0.3g
- Sodium: 100mg
- Fat: 9.3g
- Saturated Fat: 4.7g
- Unsaturated Fat: 4.6g
- Trans Fat: 0g
- Carbohydrates: 8.6g
- Fiber: 2.45g
- Protein: 2.5g
- Cholesterol: 0mg