Sometimes I don't know what kind of dessert I'm in the mood for. This recipe was born on one of those nights. I wanted a brownie, but with the ease of a cookie. I also wanted it to be filling enough that I wouldn't eat the entire batch; hence the high protein almond flour. There's always a rhyme to my reasoning!
2/3 Cup Almond flour
3 Tablespoons Graziella's gluten- free flour blend
7 Tablespoons Dutch Cocoa Powder
1/3 Cup Coconut Sugar
1/2 teaspoon baking powder
1/4 teaspoon Himalayan salt
1/4 cup Ghee
1/3 Cup Maple Syrup
1 teaspoon vanilla extract
optional Powdered Monk Fruit to dust cookies with
Directions: Preheat oven to 375 degrees. In a large bowl, blend together all the dry ingredients and set aside. In a smaller bowl, beat the egg, then whisk in the ghee, maple syrup and vanilla extract. Add the wet ingredients into the dry ingredient bowl and mix well. Dough will be very thick. Drop teaspoonfuls of the dough onto a baking sheet and bake 8-10 minutes. Bake less for chewier cookies, and more for firmer cookies. Enjoy!!
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