Low Sugar Chocolate Mudslide with Double Chocolate Chunks

Low Sugar Chocolate Mudslide with Double Chocolate Chunks

Made With


Step 1
Preheat oven to 350°F and line two baking trays with parchment paper
Step 2
Add almond flour, coconut flour, cocoa powder, salt, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.
Step 3
In a large bowl, cream butter using an electric mixer. Add the coconut sugar and continue to beat until thoroughly mixed.
Step 4
Add in vanilla extract and egg, mixing until just incorporated.
Step 5
With your mixer on low, add in half of the dry mixture- mixing until just incorporated. Mix in the rest. Fold in the chopped LGF bar pieces and mix until combined.
Step 6
Using a tablespoon, scoop the mixture onto the baking sheets. Do not overcrowd the sheet - the cookies expand, so leave extra room!
Step 7
Bake for 8-12 minutes or until the cookies have risen on the outsides and appear to be “soft” on the inside.
Step 8
Allow to cool completely before transferring to a glass container.
Makes: 12-14 cookies
¾ cup almond flour
2 tbsp coconut flour
¼ cup cocoa powder
½ tsp sea salt
1/2 tsp baking soda
1/2 tsp xanthan gum
6 tbsp butter, softened
½ cup + 1 tbsp coconut sugar
1 egg
1 tsp vanilla extract
2 LGF Mint Chocolate Bars, chopped
½ cup slivered almonds

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