Espresso Chocolate Almond Cookies

---

2 1/4 cup almond meal/flour

1 teaspoon baking powder

1 teaspoon sea salt

3 tablespoons stevia

2 tablespoons cocoa powder
1 tablespoon instant espresso powder

2/3 cup maple syrup
1/2 cup fresh or frozen raspberries

2 cups melted dark chocolate

1/4 cup pure vegetable oil of your choice

Preheat oven to 350 F

Combine all the dry ingredients in one bowl and all the wet in another. Add wet to the dry and stir well to combine.

Line a cookie sheet with parchment paper. Drop small scoops into the cookie sheet, leaving 1 inch in between.

Bake for 15 minutes or until a stick inserted comes out clean.

Leave cookies to cool in a cooling rack.

---

Tweet