One of those days I can eat the whole world and order 3 more for dessert. Days during which I consume cheese for 3 months ahead and chocolate as much as 5 average families.

And just in the middle of summer, when I am so pissed there is no way I can get my hands on some big, sweet and juicy watermelon, i decide to make fast, super intense and melting cacao cookies to fill me up.

I wanted to try almond flour in cookies for a long time but having in mind its price it is not an everyday treat. But these you should try at least once.

Moist

Fragrant

Super intense

Light and not very sweet

They are also gluten-free, easy to digest and personally I would add a pinch of cayenne papper next time.

Cacao almond gluten-free vegan cookies

Ingredients:
125 gr almond flour
6 tbsp cacao powder
4 tbsp brown sugar
1/2 tsp cinnamon
1/8 tsp salt
5 tbsp full fat coconut milk

Mix all dry ingredients in a bowl. Add coconut milk and stir well until a thick and sticky dough. Wet your hands, take a walnut size scoop and form a ball with your hands. Put all cookies on a baking sheet and press gently to form a cookie 1 cm thick. Sprinkle with brown sugar. Bake for 20 minutes in a preheated at 180º oven. Let cool completely bedore moving from the pan.