Vegan & Gluten Free Chocolate Crinkle Cookies
¼ cup maple syrup*
1 tsp vanilla extract
⅓ cup blanched almond flour(35g)
3 Tbsp cacao powder (15g)
½ tsp baking soda
¼ tsp salt
coating:
1 tbsp tapioca flour
Directions:
1. Preheat oven to 350F. Line a baking sheet with parchment paper
2. In a mixing bowl combine the almond butter, maple syrup and vanilla. Add the rest of the ingredients and mix with a spatula
3. Scoop two tablespoons per cookie and roll them into a ball. Coat the ball in tapioca flour and then place it on the baking sheet and gently press down creating a disc shape
4. Bake for 11-12 minutes
