CHOCOLATE ALMOND COOKIES

A few weeks ago, I shared that Bennett is allergic to eggs, so I've been playing around with different egg replacers in baked goods so that when he starts eating treats, I'm prepared. I've been using soda water in my almond-based cookies, and I think the taste and texture are perfect.

Author: Megan Tesser

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CHOCOLATE ALMOND COOKIES

Ingredients

• 3 cups almond Flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/4 cup butter, vegan butter, or vegetable oil 
• 3/4 cup fine sugar
• 1/4 cup soda water
• 1/2 cup cocoa 
• 2 tsp vanilla

Instructions

1. Preheat over to 350º and line a cookie sheet with parchment paper.
2. Combine almond flour, cocoa, cornstarch, baking soda and set aside.
3. Cream together the butter and sugar, then add vanilla, soda water.
4. Slowly add the dry ingredients and mix.
5. Scoop out cookies by the tablespoon and place them on the lined cookie sheet.
6. Bake at 350º for six minutes, remove from the oven and flatten with a spatula; continue baking for six more minutes.
7. Let the cookies cool for 5 minutes on the cookie sheet before transferring them to a cooling rack.

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Have a great weekend!

Megan, xo