This is another recipe by ‘The Whole Pantry’ app. I love cookies but there are barely any vegan recipes without vegan margarine which I don’t like because I prefer natural and non-saturated fats like coconut oil. As chocolate chips I used coarsely chopped self made chocolate. The recipe is the same as for the chocolate of the chocolate nutbutter cups in the previous post. Those cookies are very crunchy and full of natural sweetness from the selfmade sugarfree chocolate and maple syrup. They also consist of non-saturated fats which come from the almonds and the coconut oil. The cookies are gluten free, dairy free, sugar free and vegan. I suggest sifting the baking powder so it will disperse easier as no flour is used which makes it more difficult.
225g almond meal
2 1/2 tablespoons melted coconut oil
40g cacao nibs (selfmade chocolate-chips)
2 tablespoons maple syrup
1 teaspoon pure vanilla powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1: Preheat oven to 170°C.
2: Combine all ingredients in a bowl.
3: Form balls from the cookie dough, flatten them and place them on a lined baking tray, using 1 tablespoon of dough for each cookie.
4: Bake for about 10 minutes or until golden.
5: You can store them in an airtight container.
Nadja and Noemi (: