Description
A simple, foolproof gluten free dessert base that works for cookies, brownies, or bars. Perfectly balanced for flavor, texture, and structure.
Ingredients
1 cup almond flour
1/2 cup oat flour
1/4 cup coconut sugar
1/4 tsp salt
1/2 tsp baking soda
2 large eggs
1/4 cup melted coconut oil
2 tbsp maple syrup
1 tsp vanilla extract
1/2 cup dark chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
2. Whisk almond flour, oat flour, baking soda, and salt together.
3. In a separate bowl, mix eggs, melted coconut oil, maple syrup, and vanilla extract.
4. Combine wet and dry ingredients until a dough forms; fold in chocolate chips.
5. Scoop tablespoon portions onto the tray and flatten slightly.
6. Bake for 10–12 minutes, or until edges are golden.
7. Cool on a rack and enjoy warm or store airtight for 3 days.
Notes
For nut-free variation, use sunflower seed flour instead of almond flour.
Add chopped nuts or dried fruit for texture.
Dough freezes beautifully for up to 2 months.
- Prep Time: P0DT0H15M
- Cook Time: P0DT0H12M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
