Ingredients
THE BASE:
- 1/2 cup cocoa powder
- 1 1/4 cups coconut flour
- 1 cup coconut oil, lightly melted
- 3/4 cup maple syrup
- 1/2 tsp salt
- 1/8 tsp cinnamon (optional)
FILLING:
- 1/2 cup almond butter
- toppings you desire, such as fresh raspberries!
Instructions
- Preheat oven to 350.
- Rub a 12 count muffin tin with coconut oil so that the cookie bites won't stick.
- In a medium bowl, mix together the cookie base ingredients.
- Using a spoon, scoop some dough into each muffin spot, gently pressing down a bit more in the center to create room for the filling.
- Bake for 9 to 10 minutes.
- Let them cool completely (about 20 minutes).
- Then carefully pop each one out and place on a cookie drying rack. The easiest way to remove them is to use a toothpick or knife to gently scrape around the edges of each cookie bite in the tin, and then use your fingers to loosen and pop them out.
- Once they are out, just spoon a little almond butter into each one and top with fresh raspberries. Devour!
- These keep in the fridge for up to one week in an airtight container. Enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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