Chewy Sugar-Free Almond Cookies
These were meant to be crisp. But try and try as I might, they just didn’t wanna. And then I realised I had been devouring the ‘mistakes’ with delight. They were delicious, with just the right amount of chewy. Perhaps they were always meant to be Chewy Sugar-Free Almond Cookies. Silly me.
Candice
Chewy Sugar-Free Almond Cookies
Makes roughly 12
INGREDIENTS
- ¼ cup cacao butter (or butter if not vegan)
- ¼ cup Drasanvi Birch Sugar
- 2 Tbsp maple syrup (or honey if not vegan)
- ¼ tsp xantham gum
- ¼ cup almond flour
- 6 Tbsp desiccated coconut
- ½ tsp vanilla essence
- pinch desert salt
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DIRECTIONS
- Preheat oven to 180C. Cut two pieces of baking paper to fit your baking tray, lining the baking tray with one of them.
- Over a double boiler, melt the cacao butter and stir in the birch sugar and maple syrup until dissolved.
- Remove from heat and starting with the xantham gum, whisk in the rest of the ingredients.
- Spoon mixture onto lined baking tray a heaped teaspoonful at a time leaving gaps of roughly 10 cm between. Dab the dollops into slightly flattened rounds using your fingertips.
- Bake for 8 minutes, or until browned around the edges… keep a close eye.
- Remove from oven and slide the baking paper off the tray to allow the cookies to cool.
- Replace with the second piece of baking paper and repeat the process.
- Allow cookies to cool completely, remove from paper, seal in a container and keep in a cool place.
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