Almond Mint Chocolate Cookies

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Serves: 12
Serving Size: 1 cookie
Description: 

This “quality calorie” cookie is vegan, gluten-free, grain-free, and contains magnesium & vitamin E. It’s a perfect after-meal (or afternoon) treat to curb cravings. Created by Dawn Jackson-Blatner, Registered Dietitian Nutritionist, author of "The Superfood Swap," on behalf of Almond Board of California.

Ingredients: 
1 tablespoon ground flaxseed
1 cup almond flour
3 tablespoons coconut oil, melted
1 tablespoon unsweetened cocoa powder
1 tablespoon pure maple syrup
3 drops pure mint extract
Preparation: 

Preheat oven to 350°F. In a small bowl, stir flaxseed meal and 1 1/2 tablespoons warm water and let sit about 5 minutes until the mixture thickens into a gel-like consistency.

In a medium bowl, combine flaxseed mixture, almond flour, coconut oil, cocoa powder, maple syrup, and mint.

Use a 1-tablespoon measuring spoon to make mounds. Place on a parchment paper-lined baking sheet. Gently press them flat with the bottom of a small drinking glass so they look like cookies instead of mounds. Bake for 10-12 minutes, until golden on the bottom. Remove from oven.

Allow cookies to cool and store them in an airtight container for up to 5 days or freeze for up to 3 months.
 

Nutritional Info: 

Calories: 90

Fiber: 1 g

Fat:  8 g

Cholesterol: 0 mg

Sat Fat:  3.5 g

Sodium: 0 mg           

Protein:  2 g

Dietary Fiber: 1 g

Carb:  3 g

Sugars: 11 g

 

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Almond Mint Chocolate Cookies
  • 1 tablespoon ground flaxseed
  • 1 cup almond flour
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon pure maple syrup
  • 3 drops pure mint extract

Preheat oven to 350°F. In a small bowl, stir flaxseed meal and 1 1/2 tablespoons warm water and let sit about 5 minutes until the mixture thickens into a gel-like consistency.

In a medium bowl, combine flaxseed mixture, almond flour, coconut oil, cocoa powder, maple syrup, and mint.

Use a 1-tablespoon measuring spoon to make mounds. Place on a parchment paper-lined baking sheet. Gently press them flat with the bottom of a small drinking glass so they look like cookies instead of mounds. Bake for 10-12 minutes, until golden on the bottom. Remove from oven.

Allow cookies to cool and store them in an airtight container for up to 5 days or freeze for up to 3 months.