Friday, February 17, 2012

Espresso Chocolate Almond Cookies


2 1/4 cup almond meal/flour
1 teaspoon baking powder
1 teaspoon sea salt
3 tablespoons stevia
2 tablespoons cocoa powder
1 tablespoon instant espresso powder
2/3 cup maple syrup
1/2 cup fresh or frozen raspberries
2 cups melted dark chocolate
1/4 cup pure vegetable oil of your choice

Preheat oven to 350 F

Combine all the dry ingredients in one bowl and all the wet in another. Add wet to the dry and stir well to combine.

Line a cookie sheet with parchment paper. Drop small scoops into the cookie sheet, leaving 1 inch in between.

Bake for 15 minutes or until a stick inserted comes out clean.

Leave cookies to cool in a cooling rack.


4 comments:

Mama J said...

Wonderful! I need to pass this recipe on to my gluten-free friends!

Amee said...

These are lovely, Mia! I love gluten-free treats. :)

Mia said...

Thank you Amee!

Mia said...

Thank you Jenni!

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