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Powdered Chocolate Cookies (gluten, grain, dairy, egg free)

Course Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 Dozen
Author Kristy

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

  1. Preheat oven to 375°. Combine dry ingredients in a mixing bowl. Stir well with a fork.

  2. 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.

  3. 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.