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RECIPE
11 INGREDIENTS7 STEPS3HR 20MIN

Vegan Chocolate Almond Butter Pixie Cookies

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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Soft, chewy, gooey vegan chocolate cookies that have a nice crispy outside and a soft and delicious molten inside.

3HR 20MIN

Total Cooking Time

11

Ingredients
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
10
Serves 10
Ingredient List
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1 cup
Oat Flour
1/3 cup
Cacao Powder
1/4 tsp
Baking Powder
1/4 tsp
1/4 cup
Coconut Oil , melted
3 Tbsp
Almond Milk
Milk of Choice
to taste
Vegan Chocolate Chips
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Directions

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Step 1
A few hours earlier or the night before, freeze about 10- 12 blobs of Almond Butter (to taste) .
Step 2
Preheat oven to 375 degrees F (180 degrees C).
Step 3
In a bowl stir together Coconut Oil (1/4 cup) , Almond Milk (3 Tbsp) , Maple Syrup (2 Tbsp) , and Vanilla Extract (1 tsp) .
Step 4
In a separate bowl, stir Spelt Flour (1 cup) , Cacao Powder (1/3 cup) , Coconut Sugar (1/3 cup) , Baking Powder (1/4 tsp) and Salt (1/4 tsp) together and pour in the wet ingredients. Add the Vegan Chocolate Chips (to taste) and mix to form the dough.
Step 5
Scoop into balls and place a frozen blob of almond butter in the center of each ball.
Step 6
Bake for 10 minutes in preheated oven. They should look underdone when you take them out of the oven.
Step 7
Allow to cool down for 10 minutes before handling, during which time they will firm up. Crispy outside and tender on the inside!

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