Maple Chocolate Swirl Cookies (Gluten Free)
Naturally sweetened with maple syrup, vegan, gluten free cookies with a chocolate fudge swirl. Yum!
This recipe contains , flour (arrowroot), flour (buckwheat), oats, flour (oat), baking soda, salt (sea), butter (unsalted), maple syrup, oil (coconut), vanilla extract, almond extract, chocolate, salt (flakes)
12 - 20 Servings
Prep time: 30 min
Cook time: 10 min
- 1/2 cup(s) arrowroot flour
- 1/2 cup(s) buckwheat flour (or other gluten free alternative)
- 1/2 cup(s) old-fashioned rolled oats (gluten free)
- 1/4 cup(s) oat flour
- 1 tsp. baking soda
- 1/2 tsp. fine sea salt
- 3/4 cup(s) softened, unsalted almond butter
- 1/2 cup(s) maple syrup
- 6 tbsp. melted, and cooled coconut oil
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/2 cup(s) homemade chocolate fudginess (or to taste) ** see recipe instructions below
- flaky salt such as Maldon, for the tops of the cookies (optional)
- 1. Homemade chocolate fudginess/swirl:
- 2. Mix together 3 tbsp cocoa powder with 1 tbsp coconut oil and 1 tbsp maple syrup (or less for darker chocolate). That's it!
- 3. Directions:
- 4. Preheat the oven to 375ºF. Make the chocolate swirl. Line two or three cookie sheets with parchment paper.
- 5. In a medium bowl, whisk together the arrowroot flour and buckwheat flours with the old-fashioned oats and oat flour, baking soda, and sea salt.
- 6. In another medium bowl, stir together the almond extract, butter, maple syrup, remaining coconut oil, and vanilla.
- 7. Add the flour mixture and stir until combined, then stir mixture for 15 seconds. Stir in the chocolate fudginess.
- 8. Place glops of dough using a little less than a tablespoon, forming into a ball-ish state, and place at least 2 inches apart on the lined baking sheets. Top each cookie with a few flakes of flaky salt.
- 9. Bake the cookies until they are just set, 8-10 minutes. (They will seem underdone, soft, and fragile at first, but will firm up as they cool, even if for just a few minutes.)