Updated: Mar 15, 2021
Whether it's Valentine's Day or not, these cookies are a crowd pleaser. I mean, chocolate covered fruit in cookie form = a dream. I left these home when I went to visit my boyfriend for Valentine's Day, and let's just say~ they were nowhere to be found when I got back home. This recipe is lightly sweetened with date nectar and maple syrup, on top of the natural sweetness of the fruit. Of course, this is gluten free and dairy free, but you can sub the egg to make it vegan, if needed.
Prep time: 10 minutes
Cook time: 15 minutes
Makes: 14-16 cookies
1c almond flour 1/2c buckwheat flour 1/3c maple syrup + 1tbs coconut sugar 1 egg 1/3c unsweetened cacao powder 2tbs almond butter 1/3c coconut butter (sub coconut oil) 2tbs date nectar 1tsp baking soda 1/4c frozen raspberries 1/4c frozen strawberries 1/2c dairy free dark chocolate chunks (1/4c + 1tbs coconut oil for drizzle) 1/2tsp coarse pink salt
1. Preheat oven to 325° and line baking sheet with parchment paper.
2. In a large bowl, mix almond flour, buckwheat flour, pink salt, & baking soda.
3. Slowly fold in the cacao powder.
4. In a separate bowl, whisk egg, date nectar, almond butter, maple syrup, coconut butter, & coconut sugar.
5. Fold the wet ingredients into the dry, mixing well.
6. Chop the strawberries & gently fold the strawberries, raspberries & chocolate chunks into the batter.
7. Scoop the batter onto the parchment paper & bake for 15 minutes.
8. While they cool, melt 1/4c dark chocolate chunks with 1tbs coconut oil.
9. Once the cookies have cooled, add the drizzle & finish with a sprinkle of coarse pink salt
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