Flourless Double Chocolate Almond Butter Cookies

 Hello!

I have a recipe for delicious flourless, gluten-free, paleo, vegan COOKIES!

I have been gluten-free for a long, long time and as I am sure you know, that cuts your dessert options in half. On top of that, I try to avoid any processed flours and to be honest, I haven’t found a cookie recipe using coconut, almond, or oat flour that I really like. So when I stumbled upon this recipe from Detoxinista for almond butter blondies, I couldn’t wait to try it! After a successful batch, I got inspired to turn the recipe into double chocolate chip cookies! Yum!

I made one batch of peanut butter cookies and one batch of almond butter cookies. For the almond butter cookies I used cacao powder to make them double chocolate chip! Just use your own cookie preferences to figure out what is best for you!

Let’s get into the recipe:

INGREDIENTS

DIRECTIONS

  1. Start by preheating your oven to 180 degrees C or 375 degrees F.
  2. In a mixing bowl, mix together your water, chia seeds and vanilla. Give this a few minutes to turn into a gel like consistency.
  3. Once you have your chia egg ready, add in the rest of your ingredients and mix well.
  4. Form cookies on a lined baking sheet and place your toppings over top.
  5. Bake the cookies for 8-10 minutes and then let them cool for at least 10 minutes.
  6. Dig in!

Servings: Makes 6-8 cookies
Prep & Cook time: 15 minutes

Hope you try this one out, and can’t express how good this little cooks are!

Majken

Original Recipe: Detoxinista

*This post contains affiliate links, which means I receive a small commission if you make a purchase using this link.

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2 Ingredient Almond Butter Cups

Hello!

Today I have one of my favorite recipes for dessert that is SUPER quick and easy. 2 ingredient almond butter cups can be made with any nut butter of your choice and your favorite chocolate bar! These are vegan and gluten-free but don’t taste like it 🙂

Let’s get into the recipe!

INGREDIENTS

DIRECTIONS

  1. Break up your chocolate bar and melt it in the microwave in intervals of 30 seconds. Stir well.
  2. Pour a base layer of your chocolate into your cupcake tins. Use a spoon to smooth the chocolate over the entire bottom of the tin. Place in the freezer until solid, about 15 minutes.
  3. Spoon your almond butter into each cupcake tin, use your spoon to smooth the almond butter into one even layer.
  4. Pour your remaining chocolate over the almond butter until each almond butter cup is completely covered. Place in the freezer to harden, about 20-30 minutes.
  5. Store in the refrigerator and enjoy whenever!

Makes 4 almond butter cups!
Prep Time: 50 minutes

Thanks for stopping by I hope you enjoyed this recipe!

Majken

*This post contains affiliate links, which means I receive a small commission if you make a purchase using this link.

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