Maple Chocolate Swirl Cookies (Gluten Free)
1/2 cup arrowroot flour
1/2 cup buckwheat flour (or other gluten free alternative)
1/2 cup old-fashioned rolled oats (gluten free)
1/4 cup oat flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup smooth, unsalted almond butter
1/2 cup maple syrup
6 tablespoons melted, and cooled coconut oil
1 teaspoon vanilla extract
1/2 tsp almond extract
1/2 cup homemade chocolate fudginess (or to taste) ** see recipe instructions below
flaky salt such as Maldon, for the tops of the cookies (optional)
Homemade chocolate swirl:
Mix together 3 tbsp cocoa powder with 1 tbsp coconut oil and 1 tbsp maple syrup (or less for darker chocolate). That's it!
Preheat the oven to 375ºF. Make the chocolate swirl. Line two or three cookie sheets with parchment paper.
In a medium bowl, whisk together the arrowroot flour and buckwheat flours with the old-fashioned oats and oat flour, baking soda, and sea salt.
In another medium bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla.
Add the flour mixture and stir until combined, then stir mixture for 15 seconds. Stir in the chocolate fudginess.
Place glops of dough using a little less than a tablespoon, forming into a ball-ish state, and place at least 2 inches apart on the lined baking sheets. Top each cookie with a few flakes of flaky salt.
Bake the cookies until they are just set, 8-10 minutes. (They will seem underdone, soft, and fragile at first, but will firm up as they cool, even if for just a few minutes.)
Naturally sweetened with maple syrup, vegan, gluten free cookies with a chocolate fudge swirl. Yum!
adapted from Bojon Gourmet's Chocolate Chip Almond Butter with Buckwheat, Maple, and Oats
Thursday, April 24, 2014 - 5:26pm