These adorable penguin cookies don't contain gluten, so they can be eaten by people who have to watch what they eat. It's great for parties, holiday get-togethers, or just a fun kid-friendly baking project!
Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 24 whole almonds. 48 candy eyes. 1/4 cup dairy-free chocolate chips, melted optional.
Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Put cocoa powder, salt, almond flour, and coconut flour in a bowl and mix them together. Melt the coconut oil and mix it with the maple syrup and vanilla extract. Mix until you get a dough. Flatten the dough balls a little on the baking sheet to make the bodies of penguins. To make the face of a penguin, press two candy eyes and one whole almond into each cookie. Put it in the oven for 10 to 12 minutes, or until the edges are set. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way. Melt chocolate chips in a bowl that can go in the microwave if you want to make penguin markings on the cookies after they are cool. Wait until the chocolate is set to serve it. Thank you for giving me your cute gluten-free penguin cookies.
Prep Time: 20 minutes
Cook Time: 12 minutes
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