fennel cardamom almond cookie

serves 10 | 25 minutes

INGREDIENTS

  • 1/4 cup almond flour

  • 1/4 cup brown rice flour

  • 1/4 cup quinoa flour

  • 3 tbsp cocoa powder

  • 1/3 cup brown sugar or coconut sugar

  • 1/2 tsp baking soda

  • 1/2 tsp sea salt

  • 1 1/2 tsp fennel seeds

  • 1/4 tsp cardamom

  • 3 tbsp almond butter

  • 2 eggs

  • 1/4 cup butter, melted

  • 2 tsp vanilla extract

  • 3.5 ounces dark chocolate, chopped into small pieces


METHOD

  1. Preheat oven to 375F.

  2. Add all dry ingredients except chopped chocolate into a mixing bowl. Fluff together with a fork to evenly distribute.

  3. Crack eggs, almond butter, melted butter, and vanilla extract into a mixing bowl. Whisk together.

  4. Pour wet ingredients into dry ingredients. Use a spatula to combine. Add in the chocolate pieces. Combine well. The mixture will be very moist - do not worry as it comes together once baked.

  5. Bake cookies for 9 minutes. Allow to cool completely.

TIPS + TRICKS

No Almond Butter: Use another nut or seed butter variety including peanut butter, tahini, or pumpkin seed butter.

No Butter: Use coconut oil or butter instead.

No Coconut Sugar: Use light brown sugar instead.

Flours: You can substitute the flour for an gluten free all-purpose flour or light buckwheat variety.

Sweetness: Use 1/2 cup sugar for less sweet. Increase to 1 cup for a sweeter cookie variety.

Sierra Wright