Gluten-free chocolate-dipped cookies with almond powder

Gluten-free chocolate-dipped cookies with almond powder

Gluten-free chocolate-dipped cookies with almond powder

Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 10 cookies
What could be easier than a cookie made with only five ingredients: almonds, baking powder, maple syrup, vanilla extract and, for the chocoholic, a coating of delicious dark chocolate. With no oil, butter, milk, and just a bit of sugar, they're good and good for you! Soft, tasty and gluten-free, these cookies won't last long once they come out of the oven!

Ingredients

  • 2 cups PRANA organic raw European almonds, ground into a powder
  • 1/2 tsp baking powder
  • 1/3 cup maple syrup
  • 2 tsp vanilla extract
  • 1 cup PRANA organic chocolate chunks, 70% cacao
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Preparation

  1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, mix the powdered almonds with the baking powder. Add the maple syrup and vanilla and mix until a dough is formed (you can use your hands).
  3. Spoon the dough on the prepared baking sheet, leaving 3-4 cm between each cookie. Lightly press each cookie down with the bottom of a glass (dampen the glass so the dough doesn't stick to it) or a cookie press.
  4. Place in the preheated oven for 15 minutes. Remove from oven and let cool on a cooling rack. 
  5. Meanwhile, melt the chocolate in a bain marie or double boiler. 
  6. Once the cookies have hardened, dip half the cookie into the melted chocolate and set aside to let cool and harden. 
  7. Will keep for 4 to 5 days in the refrigerator.
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