Vegan Gluten-Free Chocolate Cookies (So Fudgy!)

thevegan8.com

Katherine D

5 tablespoons (35g) superfine blanched almond flour (SEE NOTES below)

½ cup (64g) superfine oat flour (I use Bob's Red Mill)

3 tablespoons (18g) unsweetened cocoa powder

2 tablespoons (16g) ground flaxseed

¾ teaspoon baking soda

¼ teaspoon fine sea salt

5 tablespoons (100g) pure maple syrup or agave

2 tablespoons (30g) unsweetened applesauce

½ cup (128g) roasted smooth almond butter (SEE NOTE below)

1 teaspoon vanilla extract

½ cup (115g) semi-sweet dairy-free chocolate chips (I used a combo of semi-sweet and bitter-sweet)

½ teaspoon ground espresso powder and extra for sprinkling on top (optional) I love the Illy brand and the Medaglia D'oro

flaked sea salt for the topping (optional)

subheading: NOTE:

I always recommend a scale for baking for accuracy. It makes all the difference. Make sure to add the bowl, hit zero and then start measuring, making sure to hit zero in between each addition. You do NOT need to even use cups, just the scale, bowl and my gram weights listed.

I use this scale.

Directions at thevegan8.com

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