Dense, and almost fudgey in texture, these AIP chocolate cookies are the perfect addition to a potluck meal or served for afternoon snack. We Carusos are all about the egg-free options because a few of us have a sensitivity to eggs, so we made sure to have taste-testers (who eat gluten and eggs) approve.

These cookies were born one gloomy afternoon when the whole family was craving chocolate. We adjusted our usual cookie recipe, you can see here for the chocolate chip version, and these were born. After the oven timer beeped, the kids suggested we dust powdered monk fruit sweetener on top, and instantly they were called Snow Cookies. They are perfect no matter the weather, but would be an extra festive treat for winter time. We’ve had them for Easter, Sunday brunch, and everything in between.

Once cooled, they have a slight crisp around the edges, with a dense, but not crumbly, texture. Here’s the recipe!

INGREDIENTS

1 cup coconut flour

1/2 cup arrowroot flour

1 tsp baking soda

1 tsp Celtic sea salt

1/4 cup Dutch processed cocoa powder

1 scoop (about a tablespoon) Vital Proteins collagen

1 scoop (about a tablespoon) Vital Proteins gelatin

1/4 cup coconut palm sugar

1 tbsp vanilla extract

1 cup melted coconut oil

1/2 cup organic pure maple syrup

1/2 cup Lakanto powdered monk fruit sweetener

INSTRUCTIONS

1. Pre-heat the oven to 350 degrees F.

2. Combine dry ingredients in a medium bowl and whisk together.

3. Add wet ingredients, and stir with a silicone spatula until combined.

4. Line a cookie sheet with parchment.

5. Roll the dough into 1 inch balls, and gently press down the cookies until they have 1/4 inch thickness.

6. Bake for 6-8 minutes depending on your oven. I use convection, and take them out after 8 minutes max.

7. Let cool for 2-5 minutes, then dust powdered monk fruit sweetener on top to your liking.

8. Allow to cool for 15-20 more minutes, and serve with an icy glass of milk (we love dairy-free options), a cup of tea, or a frothy iced coffee.