Powdered Chocolate Cookies (gluten, grain, dairy, and egg free)
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)
Ingredients
- 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
Instructions
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Preheat oven to 375°. Combine dry ingredients in a mixing bowl. Stir well with a fork.
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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.
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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.