This crunchy chocolate grain-free and egg-free cut-out cookie recipe is fun to make for Halloween, Thanksgiving, Christmas, or Valentine's Day! Use my Cashew-Honey Icing to frost them, or drizzle with melted dark chocolate chips!
Ingredients
Dry Ingredients
1½ cups
blanched almond flour
¾ cups
tapioca flour
¼ cups
cacao powder
¾ teaspoons
baking soda
¼ teaspoons
fine sea salt
Wet Ingredients
⅓ cups
organic palm shortening
⅓ cups
maple syrup
⅓ cups
maple sugar
2 teaspoons
vanilla extract
½ teaspoons
almond extract
½ teaspoons
raw apple cider vinegar