Ho ho ho. I found out that I have Hashimoto’s recently, which explains a lot, and because of this I’m on another unforgiving diet (aren’t I always?) It’s AIP except with nuts and cocoa. No nightshades, eggs, dairy, grain, or soy.
I started making these cookies because of how easy they are. All you need is a few ingredients laying around and bam–you’ve got chocolate cookies! I like them with powdered swerve sprinkled on top, they remind me of crinkle cookies like this. My measurements are always guesses, since I usually don’t measure when I bake. I am sending these to work with my husband and making a huge batch to take to my in-laws on Christmas day, too.
Powdered Chocolate Cookies (gluten, grain, dairy, egg free)
- 2 Cups Almond flour I've used coconut flour too. Alternatives are fine, I love almond flour
- 1/4 Cup Tapioca starch
- 1/4 to 1/2 Cup Cocoa powder
- Pimch Sea salt
- 1/4 Tsp Vanilla
- 1/2 Cup Swerve sweetener I used confectioners powdered. You will want a little extra for dusting.
- 1/2 Cup Almond milk
- Dash Cinnamon, nutmeg, allspice
Preheat oven to 375°. Combine dry ingredients in a mixing bowl. Stir well with a fork.
Add almond milk and vanilla. Mix thoroughly. Mixture should be a good consistency--not too doughy or liquidy. To correct too much liquid simply add more tapioca starch, and more almond milk if too thick.
Spoon onto parchment paper on cookie sheets and bake for 25-30 minutes. Remove when still soft, they will firm up as they cool. Dust with powdered swerve and serve.