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Intensely Chocolatey Cake Cookies

Something amazing happens when you mix smooth almond butter with eggs and cocoa to make a batter. These cookies are a cross between a cookie and a cake, with a crisp outer surface and a soft cake centre. You genuinely wouldn’t know that these cookies are gluten-free and flour-free, they have the same texture (or better) than any cake made with wheat. Enjoy!

Method

Makes 12

  1. Pre-heat the oven to 200ºC.
  2. Mix the cocoa, coconut sugar and baking soda in a mixing bowl. Use a metal spoon to stir it well and smooth out any large lumps.
  3. In an electronic mixer, beat together the almond butter, eggs and vanilla extract. You can beat these ingredients together by hand if you don’t have a mixer, but it’ll be a stiff mixture and hard work!
  4. Add the dry ingredients into your almond butter mix, a spoonful at a time. Beat the ingredients together and continue until all of the dry ingredients are combined into the wet.
  5. Using 2 metal dessert spoons, scoop out a spoonful of the mixture, transferring it from one spoon to the other to form a ball. The mix is thick, sticky and fudgelike so do the best that you can, it’ll probably look pretty rustic.
  6. Place the ball onto a baking tray lined with parchment paper. You can gently flatten the ball with the back of a spoon, or you can leave the cakes in a ball.
  7. Continue to spoon out the mix, leaving a little room for the cookies to grow.
  8. Bake for 10-15 minutes until the surface is crisp and starting to split.
  9. Allow to cool on the tray before transferring to a wire rack.
  10. Eat!

 

*This recipe used Meridian Smooth Almond Butter, which is palm oil free.

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