Ingredients

For 16 servings:

• 1 cup All Purpose Gluten-Free Flour
• 1 cup Almond Meal
• 1/4 cup Cocoa Powder (20 grams)
• 1 1/2 tsps Baking Soda
• 2 tsps Sea Salt
• 1/2 cup Brown Sugar
• 1/2 cup Maple Sugar
• 3/4 cup Butter (melted)
• 1/2 cup Dark Chocolate Chips
• 1/2 cup Unsweetened Coconut Flakes

Directions

1. Whisk together flour, almond meal, cocoa powder, baking soda, and salt.
2. In the bowl of a stand mixer fixed with a paddle attachment, combine the butter and sugar on medium speed. Add the eggs and vanilla, mix until fluffy and light in color. It should be about 2-3 minutes.
3. Add the dry ingredients to the mixing bowl and mix on low speed until well incorporated.
4. Cover the bowl and refrigerate for at least 6 hours or overnight.
5. When you’re ready, preheat the oven to 350.
6. With a 1-ounce scoop or a big spoon, portion out the dough. There should be 12 per sheet.
7. Bake for 15-18 minutes rotating the pan, half way through. Let cool on the baking sheet for about 10 minutes before moving to a wire rack.

Nutrition

Per serving:

• Calories = 254
• Fat= 16g
• Carbs = 25g
• Protein = 3g

Want more yummy treats?

For more delicious, gluten-free recipes for athletes on-the-go, check out our Fiona Bakes Recipe E-Book!