Gluten-Free Buckeye Cookies Recipe
Prep Time35 minutes mins
Cook Time14 minutes mins
Total Time50 minutes mins
Servings: 6 cookies
Author: Public Lives, Secret Recipes
- ½ cup almond flour
- ½ cup cacao powder (or cocoa powder)
- 1 tsp baking powder
- pinch of salt
- 2 tbsp coconut oil, melted
- 2 tbsp almond milk
- 1 tsp vanilla extract
- ¼ cup maple syrup
- 1 egg
- ¼ cup chocolate chips/chunks
- ⅓ cup creamy peanut butter
- flakey sea salt, to taste
Line baking sheet with parchment paper.
In large mixing bowl, combine almond flour, cacao powder, baking powder and salt. Stir to combine.
Add in coconut oil, almond milk, vanilla, maple syrup and egg. Stir until everything is fully combined. Stir in the chocolate chips.
Using a cookie (or ice cream) scoop, scoop dough onto parchment lined baking sheet at least 1 inch apart. Place tray in fridge for at least 30 minutes.
Preheat oven to 350F. Bake cookies for 15 minutes. Immediately put a dollop of peanut butter in the center of each cookie and top with flakey sea salt. Let cool 3 minutes, serve and enjoy!
- baking sheet
- parchment paper
- measuring cup
- mixing bowl
- rubber spatula
- cookie (or ice cream) scoop
- spoon