Crispy Chocolate Cookies
These delicious crispy chocolate cookies are a great treat option if you cannot eat eggs or dairy. They have a wonderful texture and flavor that will keep you coming back for more!
- 1 1/2 cups 1 1/2 cups 1 1/2 cups Blanched Almond Flour
- 1 cup 1 cup 1 cup Arrowroot Flour
- 1/2 tsp 1/2 tsp 1/2 tsp Baking Soda
- 1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
- 1/4 cup 1/4 cup 1/4 cup Cocoa Powder, Organic
- 1/2 cup 1/2 cup 1/2 cup Maple Syrup, Pure
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- 1/2 cup 1/2 cup 1/2 cup Coconut Oil, Organic, melted
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 375 degrees, and line a baking sheet with parchment paper.
- Melt the coconut oil, and then allow to cool while you prepare the other ingredients.
- In a medium sized mixing bowl, whisk together the almond flour, arrowroot flour, baking soda, salt, and cocoa powder.
- Add the maple syrup, vanilla extract and coconut oil, and blend with a hand mixer until smooth.
- Using a cookie scoop, scoop balls of dough onto your lined baking sheet, about 2 inches apart because they will spread.
- Lightly press the balls of dough down with the palm of your hand, and place in the center of the oven, on the middle rack to bake.
- Bake the cookies for 10-12 minutes.
- Remove the cookies from the oven, and allow to sit on the baking sheet for about 2 minutes, and then transfer to a cooling rack with a spatula.
- Repeat with the remaining dough. This recipe makes about 27 cookies.
- Once cool, these cookies will have a crisp and crunchy texture.
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About This RecipeCookies Dairy Free Egg Free FODMAP Free Nightshade Free Pescetarian Shellfish Free
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These are now my go to cookies as I usually have most of the ingredients on hand! So good, a hit with the bf and so easy to make. I’ve substituted ingredients at times, e.g.I didn’t have arrowroot flour so used coconut flour instead and where still great! One time I made them and only had 1/4 cup coconut oil, so used that and 1/4 cup coconut butter (to make up the 1/2cup) they didn’t spread as much and, but still good. I also added chopped walnuts one time and as I like sweet and salty sprinkled a little kosher rock sea salt onto them and we also good!! I’ve not managed to mess them up yet, I store them in a ziplock bag and they stay crispy and fresh.
I needed something sweet to snack on for the week and upon realizing I didn’t have eggs to make some chocolate muffins (and my supermarket was out of eggs too! How does that happen!), I decided to give these a try and boy was I NOT disappointed at all. These are so good they may not last the whole week!!
I followed the recipe exact (first time trying arrowroot flour too!) and it was super fast and super easy. Definitely saving this recipe for those times I don’t have eggs (or even when I do!).
Next up, sharing it with my step-daughters.. hmm, still thinking about that. 🙂
These were a big hit!
These are by far the best “Paleo” cookies I have made!! I am a cookie lover and I have made hundreds of cookies both traditional and non-traditional. These are amazing!! They are also extremely easy to make. I am wondering if I can make a vanilla version? What would the substitute for cocoa be?
I love these cookies! I substituted olive oil and used dark Italian cocoa powder.
Love this recipe. I’ve made them twice. The second time I added a few drops of peppermint extract and made small cookies they were delicious. May try a dark chocolate drizzle over these. I want to use the regular cookies as a base for a cheese cake i appropriate this recipe thanks