Have you been waiting for a chocolate cookie recipe? Here's a recipe that can be a great base to make "oreos", ice cream sandwiches or just have on their own.
Here is the third of twelve P.S. & Co.™ cookie recipes dropping this holiday season.
Yields about 15 small cookies.
INGREDIENTS
Wet ingredients
½ cup very dark maple syrup
1 Tbsp unsweetened vanilla extract
6 oz organic, dairy-free chocolate chips
Dry ingredients
3 cups organic almond flour
½ cup organic cocoa powder
1 tsp sea salt
1 tsp organic coffee, ground
PROCEDURE
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Preheat oven to 350 degrees Fahrenheit and line sheet tray with parchment.
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In a stand mixer, use paddle attachment to combine maple syrup and vanilla.
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In a medium bowl, mix cocoa powder, sea salt and ground espresso; add to wet ingredients.
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Slowly combine 1 cup of almond flour at a time into the wet ingredients and mix thoroughly. Dough should be slightly wet to touch, but not sticky. Scrape clean the sides and bottom of bowl as needed.
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Melt chocolate in a double-boiler.
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Slowly pour melted chocolate to combine.
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*OPTIONAL: infuse with lavender salt and dried lavender or peppermint oil, etc. to make a variety of chocolate cookies.
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Grab an ice cream scoop (doesn't matter the size, a large scoop yields a large cookie, a small scoop yields a smaller cookie. Use what you have!)
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I like to use a measuring cup, line the bottom with a square of parchment paper, and press each cookie scoop to about 1/4" thickness. The measuring cup makes a pretty perfect circle.
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Can also use a cookie cutter to make shapes after pressing out with a measuring cup, save the scraps and collect leftover batter to press out more cookies.
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Bake for about 5-7 minutes or until outer edges appear puffy. Cookies will slightly puff as they bake.
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Cool to room temperature or place in refrigerator to cool quickly. Wrap or place in a freezer safe container and place in the freezer to harden. (Please keep in mind, the larger the cookie, the longer the bake time and vice versa.)
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Enjoy these cookies as is or filled with cream or ice cream to make a cookie sandwich.
The third recipe in our amazing freezer-box series is a dark, rich chocolatey treat.
These cookies are delicious at room temperature as a soft cookie, too. I personally love snacking on these out of the freezer. Make one batch and have it last for weeks to enjoy as you please. The perfect nutrient-dense snack or fuel for hikes/runs/working out or anytime.
Happy baking and drop a comment if you have questions or just to let me know how these cookies turned out for you! - Andrea
