I am officially in baking mode! This recipe I whipped up with ingredients I had available at home. These harvest almond cookies melt in your mouth, and are WAY too easy to eat! They are gluten-free, dairy-free, paleo, and vegan! I am enjoying one right now with a cup of tea as I write this post! :)
Ingredients:
1 1/2 cups of almond flour
1/3 cup coconut flour
1/4 tsp baking powder
3 TBS melted coconut oil
1/4 cup of honey or maple syrup (can also omit sweetener, just add an extra TBS of applesauce)
1/4 cup of unsweetened applesauce
1 heaping tsp of pumpkin spice seasoning (trader joes has a great brand!)
1/2 dark chocolate bar chopped up (I use Lily's stevia-sweetened dark chocolate)
Optional:
3 TBS shredded coconut flakes
2 TBS ground flaxseeds
Instructions:
Preheat oven to 350 F and line a baking sheet with parchment paper.
In a small bowl mix together the almond flour, baking soda, coconut flour and pumpkin spice.
In a separate bowl combine the wet ingredients; coconut oil, apple sauce, and sweetener of your choice.
Add the flour mixture to the applesauce mixture until a cookie dough ball is formed.
Drop spoonfuls of dough onto the parchment paper. If you'd like a wider/flatter cookie then spray the back of a large spoon with non-stick cooking spray and gently press down on each cookie dough ball to slightly flatten out (as these cookies do not spread the same as normal cookies).
Bake at 350 F for 12-15 minutes, or until cookies are golden brown around the edges. Let the cookies chill for at least 15-20 minutes to give them time to harden up! I know it is hard to wait, but you can do it!
Enjoy stored in an airtight container for 3 days or for up to 10 days in the fridge!