![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SVa0qzZRDxBvXf3EhF61NqQilc_yROR-tAud7i2BN1pE1uc0G70HQ0evjM-Q_Nh355Y2Ox1lb8Ko-Dci-O1pQA-QgfbnEXzP58JI8GxmBJKQPsRp-U5LAZLRc9OBg0TxiudY7OfmCO2s/s1600/ChocolateAlmondCookies001.jpg)
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
1 tablespoon instant espresso powder
2/3 cup maple syrup
1/2 cup fresh or frozen raspberries
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:
Wonderful! I need to pass this recipe on to my gluten-free friends!
These are lovely, Mia! I love gluten-free treats. :)
Thank you Amee!
Thank you Jenni!
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