RCI-BR.005.0438.001
Gluten-Free Cacao Cookies
Gluten-Free Cacao Cookies <ref>{{cite book|last=Keough|first=Kelly |title=The 100 Best Gluten-Free R
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- vegetable butter or shortening3/4 cup
- raw almond butter1/4 cup
- Swerve or ZSweet1/2 cup
- palm sugar1/2 cup
- unsweetened almond milk1/4 cup
- agave or coconut nectar1/2 cup
- vanilla extract1 tbsp
- droppers chocolate liquid stevia2 unit
- all purpose gluten-free flour1 1/2 cups
- almond flour1/4 cup
- ground flaxseed3 tbsp
- baking soda1 tsp
- xanthan gum1/2 tsp
- Celtic sea salt1/4 tsp
- cacao powder1/4 cup
- cacao nibs1/4 cup
Method
1
Line a few baking pans with parchment paper.
2
Utilizing a mixture with paddle, cream the vegetable butter or shortening, almond butter, Swerve or ZSweet on slow for 2 min.
3
Achieve a smooth consistency.
4
Include palm sugar, creaming together for another minute.
5
Include almond milk, agave or coconut nectar, vanilla, stevia, blending well.
6
Sift the all-purpose flour, almond flour, ground flaxseed, baking soda, xanthan gum and salt together.
7
Slowly incorporate the flour mixture into the creamed one by blending.
8
Include the cacao powder, mixing well.
9
Include cacao nibs, stirring in.
10
Tablespoon dough onto baking sheets with parchment paper.
11
Freeze for 30 min.
12
Warm oven to 350 degrees F.
13
Bake for ~12 min, achieveing a golden colour.
14
Cool cookies on wire rack.