CAROB DRIZZLED SOFT ALMOND COOKIES
Servings
12-15 cookies
Prep Time
5 minutes
Cook Time
8-10 minutes
Author:
Missy J’s
These cookies are gluten and refined sugar free. They are much healthier than cookies you can find at the store. They also come together quickly and there is no need to mix the dry ingredients up separately. They are super soft and even more amazing when they are drizzled with our crave-worthy carob!
Ingredients
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1/3 cup melted and cooled coconut oil
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1/4 cup allulose
2 tbsp honey or maple syrup
1 egg, at room temperature or egg substitute
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1 tsp vanilla extract
1 tsp almond extract
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1 1/2 cups packed fine almond flour
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3 tbsp coconut flour
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1/4 tsp baking soda
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1/4 tsp sea salt
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½ cup carob chips
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1-2 tsp coconut oil
CAROB DRIZZLED SOFT ALMOND COOKIES
Carob Drizzle
Directions
CAROB DRIZZLED SOFT ALMOND COOKIES
Preheat oven to 350° F and line a large baking sheet with parchment paper and set aside.
In the bowl of a stand mixer, add in coconut oil, allulose, honey, egg, and extracts. Blend until combined. You can also mix by hand if you do not have a mixer.
Next, add in almond flour, coconut flour, baking soda and salt. Mix until combined, stopping to scrape down the bowl halfway through. Allow dough to rest for 5 minutes.
Use your hands to roll dough into small balls. Place on prepared cookie sheet and flatten each dough ball with the palm of your hand.
Bake for 8-10 minutes. Remove from oven and allow to cool on a wire rack.
Create a double boiler by finding a glass(heat safe) bowl that fits nicely inside of a small pot without touching the bottom of the pot. Bring 1-2 inches of water to a boil without the bowl inside. Once water is boiling, turn it down to a simmer. Place the carob chips and 1 teaspoon of coconut oil in the bowl and place the bowl on top of/inside of the pot without the bottom of the bowl touching the water. Stir the carob and coconut oil as it melts. Add more coconut oil a teaspoon at a time until desired drizzling consistency is reached. Remove from heat.
Place cookies on parchment or place wire rack over parchment and drizzle with your melted carob. Let it harden completely before eating.