Almond Chocolate Lava Cookies
Vegan, gluten-free, flourless, paleo, heart-healthy
My triple almond lava cookies are absolutely delicious with their gooey, hot fudge, mocha center and their crispy outside. Almond butter makes the batter thick plus it adds a punch of protein, good fats, B vitamins and minerals like magnesium. These cookies get extra almond goodness from almond flour, almond butter and almond extract. I used coffee in the batter to make nutritious cookies that have just the right “pick-me-up”-flavor to give you an extra boost when your energy runs low.
Almond Chocolate Lava Cookies
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
1/2 cup strong hot coffee
2 tablespoons ground flax seed
1 cup maple syrup
1 cup almond butter
1/2 cup coconut sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
Dry
1 and 1/2 cups almond flour
1 cup cocoa powder
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips
Tops
large crystal salt
slivered almonds
Makes 30 cookies
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Instructions
1. Combine 1/2 cup hot, strong coffee into a mug with 2 tablespoons ground flax. Let sit for 5 minutes to allow flax to absorb liquid.
2. Combine maple syrup, almond butter, coconut sugar, vanilla and almond extracts into a large mixing bowl and using an electric mixer blend until a smooth, creamy batter forms. Add the flax/coffee and blend again to combine. Using your spatula, make a hole in the center of the batter. Add almond flour, cocoa, baking powder, baking soda and salt. Stir to combine the dry into the wet ingredients until mixed. Fold in chocolate chips. Refrigerate batter for one hour or freeze for 20 minutes before forming cookies.
3. Preheat oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut oil.
4. Once batter has chilled, drop 2 tablespoons of cookie dough onto the baking sheets 2 inches (5 cm) apart. Flatten each cookie slightly with your fingers and top with large crystal salt and sprinkle with slivered almonds.
5. Bake 14 minutes. Do not overbake, cookies will become crispy once cooled.
Photos by Brian Byllesby
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