Maple Chocolate Kiss Cookies
A gluten-free and healthier twist on a cookie classic.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 10 1x
Ingredients
Scale
- 1 cup gluten-free all purpose flour (such as Bob’s Red Mill or Trader Joe’s)
- 1 cup almond meal
- 1/2 teaspoon baking powder
- 1/2 cup unsweetened cocoa powder
- Pinch of sea salt
- 1 1/2 tablespoons unsalted butter, melted
- 1/2 cup pure maple syrup
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup shredded unsweetened coconut
- 1/2 cup chocolate chips
- 10 chocolate candies of choice
Instructions
- Preheat the oven to 350 and spray a standard cookie sheet with nonstick spray or olive oil.
- In a large bowl, combine the flour, almond meal, baking powder, salt, coconut and cocoa powder. Stir in the chocolate chips.
- In a separate bowl, whisk together the butter, syrup, egg and vanilla.
- Add the wet ingredients to the dry ingredients and stir well to combine.
- Using a spoon, make 10 large cookie shapes onto your cookie sheet. The mixture will be wet, so don’t worry about it being perfect.
- Bake for 9-10 minutes until set.
- Allow to cool on the cookie sheet for 1 minute before removing to cool on cookie sheets. After about 5 minutes, gently press your chocolate candy (like a kiss, small peanut butter cup, piece of peppermint bark, or half a chocolate truffle) on top of the cookie. Allow to finish cooling completely to set.
Nutrition
- Serving Size: 10