More cookies! These are double chocolate with the prettiest orange crystal sprinkles. I first made these back in the fall when everything was orange and Halloween themed. I got the crystal sprinkles at Whole Foods. These cookies are very similar to my Vegan + Gluten Free Classic Chocolate Chip Cookies, but with some more chocolate flavor and of course.. the sprinkles. I hope you enjoy!
What you need:
- Almond Flour
- Cocoa Powder (I used dutch pressed)
- Sea Salt
- Baking Powder
- Creamy Nut Butter (I used almond, but peanut, cashew, and pecan work great)
- Maple Syrup
- Vanilla
- Chocolate Chips (I use Vegan Enjoy Life Brand from Whole Foods or Thrive Market)
- Orange Crystal Sugar Sprinkles (I use 365 Brand from Whole Foods)
NOTES:
I highly recommend including the step of letting the cookies set in the fridge for at least 20 minutes. It makes for the best texture!
I also prefer avocado oil to coconut oil because it has a totally neutral taste, but both work great.
Almond Flour is my preferred flour because it gives the cookies a moist (sorry if you hate that word) texture.
This recipe makes 10 - 12 cookies.
Ingredients:
Directions:
Pre-heat oven to 350 degrees. Place parchment paper on a cookie sheet and spray with non - stick agent (I use coconut oil spray).
Mix dry ingredients - almond flour, cocoa powder, sea salt - in a large mixing bowl.
In a separate bowl, mix wet ingredients together - oil, nut butter, maple syrup, vanilla - until well combined.
Pour wet ingredients into the dry. Mix until a thick cookie dough forms. I love using a spatula to help mix! Fold in DF chocolate chips, or whatever mix-ins you desire.
Using an ice cream scooper, scoop cooke dough into your hand and roll to create an even ball. Place on the cooke sheet and press down slightly with your fingers. Repeat this for 10-12 cookies.
Place the cookie sheet with raw cookies in the fridge for 15-20 minutes. This helps the dough set. This is optional, it helps the cookies keep their shape. Add sprinkles on top.
Remove from fridge and bake for 15- 20 minutes. A little less if you want them to be slightly undercooked and a little more if you want them a little crunchy. I love these soft and doughy!
Enjoy!
Ingredients
Directions
Pre-heat oven to 350 degrees. Place parchment paper on a cookie sheet and spray with non - stick agent (I use coconut oil spray).
Mix dry ingredients - almond flour, cocoa powder, sea salt - in a large mixing bowl.
In a separate bowl, mix wet ingredients together - oil, nut butter, maple syrup, vanilla - until well combined.
Pour wet ingredients into the dry. Mix until a thick cookie dough forms. I love using a spatula to help mix! Fold in DF chocolate chips, or whatever mix-ins you desire.
Using an ice cream scooper, scoop cooke dough into your hand and roll to create an even ball. Place on the cooke sheet and press down slightly with your fingers. Repeat this for 10-12 cookies.
Place the cookie sheet with raw cookies in the fridge for 15-20 minutes. This helps the dough set. This is optional, it helps the cookies keep their shape. Add sprinkles on top.
Remove from fridge and bake for 15- 20 minutes. A little less if you want them to be slightly undercooked and a little more if you want them a little crunchy. I love these soft and doughy!
Enjoy!
