Chocolate Dipped Grain Free Sugar-ish Cookies

This recipe is from my blog archives from 2013.

If you’re making these for a group, count how many people are in the room and size your cookies so that each person gets an equal amount of cookies. I love setting down a tray of warm cookies in front of my friends and telling them, “everyone gets 2.”

If there’s an odd number, those are obviously for munching on in the kitchen before you serve them.

These cookies are gluten & grain free, dairy free, soy free, with a vegan option.

Ingredients

• 2 eggs or flax eggs [1tbsp flax seed meal + 3TBSP water; mixed & set aside= 1 egg]

• 2 tsp vanilla

• 1/4 c  preferred oil

• 4 TBSP local honey [maple syrup for vegan version]

• 1 c almond meal

• 3 TBSP coconut flour

• 1 tsp baking soda

• 1 tsp salt

Process

1. In a food processor, blend eggs, vanilla, oil, & honey/maple for 10-15 seconds.

2. In a separate bowl, combine coconut flour, almond meal, baking soda, and salt.

3. Pour wet mixture into the dry. Scrape sides of the food processor with a rubber spatula to get as much wet mix as possible.

4. Mix well and let sit for 5-8 minutes.

5. Dump the mixture onto a piece of parchment and form into a log. Wrap tightly with parchment, twisting the edges shut.

6. Place dough in freezer for 30 minutes.
   
   If making this for later, you can leave the dough frozen at this stage for up to 6 months.

Baking

1. Preheat the oven to 350° and line a cookie sheet with parchment or a silpat mat.

2. Remove dough from the freezer and cut 1/4 in slices off of the log.

3. Bake for 6-9 minutes.

4. These cookies don’t grow much so they can be placed close together.

5. Place on a rack to cool before dipping.

Chocolate Dip

Option One:

• 1/4 c dark chocolate chips [Enjoy Life is an allergen friendly brand]

• 1 TBSP coconut oil

• double boiler*
  *if you don’t have a double boiler, use a glass bowl nestled in a pot with about 2 in of water inside. The bowl shouldn’t touch the water.
  
  1. Place chocolate + coconut oil in top of double boiler.
  2. Once melted, dip half of each cookie in and return to parchment to dry.
  3. Sprinkle with sea salt if desired.

Option Two:

• 3/4 cup melted coconut oil

• 1/2 c raw cacao powder

• 2 TBSP local honey

• 1 tsp vanilla

  
  1. Stir honey into melted oil, then add vanilla.
  2. Pour wet mixture onto cacao powder and stir until smooth.
  3. Dip cookies into chocolate mix and chill on parchment lined cookie sheet until hard.