Ingredients:
1 1/2 cups Blanched Almond Flour
1 cup Arrowroot Flour
1/2 tsp Baking Soda
1/2 tsp Himalayan Pink Salt
1/4 cup Organic Cocoa Powder
1/2 cup Pure Maple Syrup
1 tsp Pure Vanilla Extract
1/2 cup Organic Coconut Oil, melted
Directions:
- Preheat the oven to 375 degrees
- Line a baking sheet with parchment paper.
- Melt the coconut oil, and then allow to cool while you prepare the other ingredients.
- In a medium sized mixing bowl, whisk together the almond flour, arrowroot flour, baking soda, salt, and cocoa powder.
- Add the maple syrup, vanilla extract and coconut oil, and blend with a hand mixer until smooth.
- Using a cookie scoop, scoop balls of dough onto your lined baking sheet, about 2 inches apart because they will spread.
- Place in the center of the oven, on the middle rack to bake.
- Bake the cookies for 10-12 minutes.
- Remove the cookies from the oven, and allow to sit on the baking sheet for about 2 minutes, and then transfer to a cooling rack with a spatula.
- Repeat with the remaining dough. This recipe makes about 27 cookies.
- Once cool, these cookies will have a crisp and crunchy texture.