Maple Chocolate Swirl Cookies (Gluten Free)
By: Laura Bray
Published: Thursday, April 24, 2014 - 5:26pm

Ingredients




Ingredients:
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)

Preparation

1 Homemade chocolate swirl: 2 Mix together 3 tbsp cocoa powder with 1 tbsp coconut oil and 1 tbsp maple syrup (or less for darker chocolate). That's it! 3 Directions: 4 Preheat the oven to 375ºF. Make the chocolate swirl. Line two or three cookie sheets with parchment paper. 5 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. 6 In another medium bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla. 7 Add the flour mixture and stir until combined, then stir mixture for 15 seconds. Stir in the chocolate fudginess. 8 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. 9 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.)

About

Naturally sweetened with maple syrup, vegan, gluten free cookies with a chocolate fudge swirl. Yum!