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!
- Pre-heat the oven to 200ºC.
- 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.
- 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!
- 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.
- 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.
- 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.
- Continue to spoon out the mix, leaving a little room for the cookies to grow.
- Bake for 10-15 minutes until the surface is crisp and starting to split.
- Allow to cool on the tray before transferring to a wire rack.
*This recipe used Meridian Smooth Almond Butter, which is palm oil free.