Vegan Double Chocolate Coconut Cookies (Gluten-Free)
These Vegan Double Chocolate Coconut Cookies are inspired by Christmas. They are crunchy, chocolatey, and satisfying. They're also gluten-free, so, you're not left behind, my gluten-intolerant friends. :)
放入烤箱,以 175 C / 350 F 烘烤 12 - 15 分鐘,置表面呈微棕金黃,烘烤完成後將餅乾留在烤箱內燜至完全放涼
取出即可享用,剩於餅乾放入密封罐保存
English Version
Preheat the oven at 175 C / 350 F.
In a large bowl, add the almond flour, oat flour, and tapioca flour. Then sift in the cocoa powder, baking powder, baking soda, and salt. Mix all together.
In another small bowl, mix the maple syrup, coconut oil, coconut sugar, vanilla extract, and orange extract together.
Add the wet mixture to the dry one and mix to combine all.
Mix in the coconut flakes and chocolate chips.
Use a tablespoon to scoop the cookie mixture. Roll the mixture between your palms and press into a thick disk shape.
Place the shaped cookies on the lined baking sheet, evenly spaced. These cookies will not spread much in the oven.
Bake at 175 C / 350 F C for 12 - 15 minutes until slightly golden brown. Leave them in the oven to cool completely (have some chocolate cus this is the hardest part, lol).
Once they are cool completely, remove from the oven and dive in. Store these cookies in an air-tight jar for about 2 weeks.
Video
Notes
保存:剩下的放入密封罐保存,約可放 2 週
Storage: Store in an air-tight jar for about 2 weeks.