I call this the almond cookie on steroids because it contains: almond flour, almond butter, almond ricotta cheese, sliced almonds, and almond extract. If you can't tell--I love almonds! I top these with sliced almonds for crunch and sprinkle over some powdered sugar. You can also sprinkle them with shredded coconut for an Almond Joy kinda vibe. I love the chocolate and almond flavor mix; however, if you prefer a plain almond cookie just replace the cocoa powder with oat flour and it's just as delicious!
Makes 12-15 cookies
Ingredients:
Dry
1/4 cup cocoa powder
1/2 cup fine ground almond flour
1/4 cup powdered Lakanto sugar (or regular powdered sugar)
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
Wet
1 flax egg (1 tbsp ground flax mixed with 3 tbsp water)
1/4 cup almond butter
1/4 cup maple syrup
1/4 cup sliced almonds
1 tsp almond extract
1/2 tsp vanilla extract
Optional Toppings
sliced almonds
shredded coconut
chocolate chips
Instructions:
Make the flax egg and set aside.
Mix the dry ingredients in a small bowl and set aside.
Place all the wet ingredients except for the flax egg in a cuisinart food processor and process until creamy-don't worry about almond pieces. Add the flax egg and finish processing until smooth.
Add the dry ingredients and pulse to combine.
Place in the fridge for at least 30 minutes.
Preheat oven to 350 degrees and line a cookie pan with parchment paper.
Using a small cookie scooper, place scoops of dough on baking pan about an inch or two apart. Sprinkle tops with sliced almonds, chocolate chips, or coconut flakes and gently press to flatten dough (slightly flatten).
Bake for 9-12 minutes depending on your oven. Cool on a wire rack and sprinkle with dusting of powdered sugar if desired.
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