I know what you’re thinking, how is it possible to make a delicious little gooey chocolate cookie that is also gluten free, dairy free and vegan?! Sounds crazy. But don’t overlook these! They are sooo simple to pop together and even freeze well (though you’ll eat them before you get around to thinking about freezing them.) This is a simple, small batch recipe that will make about half dozen cookies.
It takes about 5 minutes to measure and mix, plop them on a pan and cook for 12-15 minutes. Done. The hardest part is letting them rest and cool a bit before chomping in- please let them rest or you will burn your mouth!
Gooey Chocolate Drop Cookies
- 1/2 cup almond flour
- 2 tbls cacao powder
- 1/4 tsp baking soda
- 1/4 tsp ground espresso or coffee
- Pinch of pink salt
- 1 tbls melted coconut oil
- 2 tbls maple syrup
- 1/4 tsp vanilla
- 1 tbls chocolate chips (preferably 70% or higher)
- Flaky salt (optional)
Preheat the oven to 350 degrees and line a small sheet pan with parchment paper. In a medium bowl, whisk together the almond flour, cacao powder, baking soda, espresso and salt.
Add and mix in the melted coconut oil, maple syrup and vanilla. Mix in the chocolate chips.
Plop a dropful of dough on the sheet pan; top with a flake or two of salt if desired. I made roughly small 7 cookies. Bake (14 minutes seemed to be perfect for me, but you may want 1 minute more or less).