The following is a guest post written by my friend Joyce Schmalz. Joyce is the brains behind The Skinny Pear, a completely kick ass food blog.
WARNING: these Grain-Free Chocolate Almond Crackle cookies are highly addictive!! These are the type of cookies you will want to hide and keep for yourself.
As I worked on completing my first ever e-cookbook — Just Eat the Damn Cookie, I thought any good cookbook definitely needs a crackle cookie in it. These grain-free cookies are bites of chocolaty goodness with the deliciousness of almond and the sweetness of maple syrup. Yeah, you are going to want to make these bad boys!
Grain-Free Chocolate Almond Crackles
The Players
- 4 cups almond flour (where to buy almond flour)
- 1 5/8 tsp baking powder (where to find aluminum-free baking powder)
- ¼ cup coconut flour (where to buy organic coconut flour)
- 2 squares unsweetened chocolate (where to find GMO-free, soy-free chocolate)
- 1 cup maple syrup (where to find organic, grade-B maple syrup)
- ¼ cup butter (where to find butter from grass-fed cows)
- 2 tbsp vanilla (where to find organic, pure vanilla)
- 1 egg (use healthy eggs from pasture-raised hens)
- Icing sugar(optional) (where to find organic, fair-trade powdered sugar)
The How-To
Start off by combining the dry ingredients in a bowl and set aside. In a saucepan melt chocolate and butter together. Add maple syrup, vanilla and beat in egg. Add to dry ingredients and stir until completely combined.
Line a baking sheet with parchment paper, roll cookie into balls and roll in icing sugar if desired. Press down with fork. Bake in a 350F oven for 20-24 mins. The cookies should start to “crack” when they are done.
That’s it! These mofo’s are out of this world!
I’m out,
J
Meet Joyce
Joyce is a wife to a wonderful husband and mother to two adorable kids. She is currently studying to become a Registered Holistic Nutritionist and is a full time baby photographer.
When she’s not busy cooking, studying or taking photo’s she’s hanging at the beach with her family or skiing down the mountains.
To learn more about her cooking, head to her website at www.theskinnypear.com, visit her facebook page The Skinny Pear or hang out with her on Google+.
For delicious dessert recipes created by an award-winning pastry chef similar to this one (dairy-free and grain-free), I highly recommend the Paleo Sweets Cookbook.
It’s got 73 mouthwatering recipes for healthy desserts, including:
- Grain-Free Oreos,
- Key Lime Pie,
- Grain-Free Snickerdoodles,
- Double Chocolate Hazelnut Cake, and more!
At the moment, the printed version of this cookbook is 100% free to Food Renegade readers. You just cover shipping & handling.
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I notice your recipes use maple syrup a lot. Our family is sugar free since several of us suffer from candida. How do you replace the cup of maple syrup with xylitol, taking into account the thickness of the syrup? Thanks in advance
I don’t use xylitol at all, but from what I’ve found most sites say a 1:1 ratio, but the maple syrup is a big part of the recipe for the “wet” ingredients.
You could try 3/4 cup xylitol and 1/4 cup molasses for the liquid consistency(if molasses is okay for you to use)
If you can’t use molasses I would try adding at least one extra egg for moisture.
Again, I’ve never used xylitol in my baking, but those are some suggestions to try!
Recipe sounds good but what on earth do you mean when you say “2 squares of chocolate?” How many ounces are you talking about since there is no standard size chocolate square.
Thank you!
Hi Cynthia,
The choclate I buy comes in boxes with little squares each square is 28g which would equal out to be 56g for 2 squares or about 2 oz! Hope that helps!
How many balls does this make and what size?
Hi Nancy,
This recipe makes about a dozen cookies, they can be as big or as small as you like. Mine usually come out to be about 3 or 4 inch cookies
Thanks Kristen! Just pinned! I am grain free at least for now. Very excited to try these!
I just made these cookies and they turned out awesome! Thanks for a great recipe. 🙂
Gack, still with the coconut flour, the #1 thing making me crazy with grain-free baking recipes… I can’t eat it. Any suggestions for a replacement? I am actually not on a grain-free diet, I just think it’s a sensible idea to slip in some alternatives here and there. Variety, y’know? (Mostly I use sprouted grain flours.) Maybe some oat flour instead? 4 cups of almond flour AND a full cup of maple syrup is pretty expensive to risk on a “well, I’ll just try throwing this semi-random ingredient in instead”!
These must be an absolute treat with a cup of your favourite after an afternoon shop. Thank you Food Renegade x