Description
These Paleo Chocolate Covered Cookies are refined sugar free, dairy free, grain free, gluten free and vegan. Perfect for anyone at any time of day.
Ingredients
Units
Scale
- 4 cups fine nut flour (cashew or almond)
- 6–8 tbsp coconut sugar
- 2 tsp baking powder
- Pinch of pink salt
- Pinch of cinnamon
- 1/4 – 1/2 dairy-free milk
- 1/2 cup melted coconut oil
- 2 tsp vanilla extract
- 2 flax seed “eggs” (whisk 2 tbsp ground flax seed w 5 tbsp water, let sit until thick)
Instructions
- Preheat oven to 350 F. Line baking sheet with parchment paper and set aside.
- Mix dry ingredients until well combined. Mix in oil, vanilla extract and flax seed eggs. Slowly add in dairy-free milk, you want the dough to reach a sticky consistency — use as little as a ¼ cup or as much as a ½ cup of the milk for this.
- Form about 15 cookies with the dough, placing them on the lined baking sheet as you go. Bake for 15 minutes.
- Melt dark chocolate chips in a double broiler. Dip cooled off cookies in chocolate, place them on the lined baking sheet, and sprinkle crushed pistachios, crushed freeze-dried berries and unsweetened shredded coconut. Enjoy right away or store in a tight-lid container in the refrigerator for up to 1 week.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking