Description
Delightfully sweet Black Cat cookies perfect for Halloween gatherings, made with wholesome ingredients and easy to decorate.
Ingredients
Scale
- 1 egg
- 1/4 cup maple syrup
- 2 Tbsp coconut oil (melted and cooled)
- 1 tsp vanilla
- 2 cups almond flour
- 3/4 cup tapioca flour (plus a little more for rolling out the dough)
- 1/2 tsp baking soda
- 10 oz dark chocolate
- 2 Tbsp coconut oil
- Green sprinkles
Instructions
- Preheat your oven to 350°F. In a mixing bowl, whisk together the egg, maple syrup, melted coconut oil, and vanilla until well combined.
- Add the almond flour, tapioca flour, and baking soda. Gently fold until a soft, pillowy dough forms; it should not be sticky.
- Sprinkle parchment paper with extra tapioca flour and roll out the dough to about 1/2 inch thick. Cut out cat shapes with a cookie cutter and transfer to a baking sheet.
- Gather leftover dough and repeat until all the dough is used. Bake for 7-8 minutes, or until edges are light golden brown. Allow to cool completely.
- For chocolate coating, melt dark chocolate with 2 Tbsp coconut oil in a double boiler or bowl over simmering water.
- Dip each cooled cookie into the melted chocolate using a fork. Let excess drip off and place cookies on a wire rack.
- Add two green sprinkles on each cookie for the cat’s eyes and refrigerate for about 30 minutes to set the chocolate. Enjoy!
Notes
Store cookies in an airtight container at room temperature for up to a week; freeze for up to a month if necessary.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg