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Becki Jahn: "It matters what kind of almond flour you use, the…" Read More
9Ingredients
10Minutes
910Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup coconut oil (room temperature)
- 3/4 cup coconut sugar
- 1 egg (room temperature, can also use a flax egg to keep it vegan - 1 tablespoon flax meal + 2.5 tablespoons water, whisk together and let set for 10 minutes before using)
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 1/4 cups blanched almond flour
- 1 cup dark chocolate (chopped, see notes)
- flaky sea salt (to sprinkle on top, optional)
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NutritionView More
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910Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories910Calories from Fat630 |
% DAILY VALUE |
Total Fat70g108% |
Saturated Fat34g170% |
Trans Fat |
Cholesterol55mg18% |
Sodium680mg28% |
Potassium290mg8% |
Protein16g |
Calories from Fat630 |
% DAILY VALUE |
Total Carbohydrate64g21% |
Dietary Fiber9g36% |
Sugars48g |
Vitamin A2% |
Vitamin C |
Calcium15% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(2)
Becki Jahn 4 years ago
It matters what kind of almond flour you use, the finer the better. I used not a fine of a grain the first time and the taste was good, but didn’t look or texturally feel like a cookie. I then uses Anthony’s almond flour and the difference was notable. More chewy like a real cookie and the taste was better as well. They freeze really well. I always have a batch in my freezer.
Orisha 4 years ago
These turned out pretty good!! Loved the flavour. Didn’t look like the photo but were still delicious