Gluten Free-Sugar Free Chocolate Cookies

Ingredients: 4-4.5 cups almond flour or almond meal 0.5-1 cup coconut flour 1 cup unsweetened cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 2 teaspoons stevia powder (more if you like sweeter cookies) 3 eggs, beaten 1/2 cup unsweetened applesauce 8 tablespoons butter, melted 1 teaspoon vanilla extract 0.5 cup chopped fruit (I used unsweetened cherries) and/or 0.5 cup chopped nuts (I used pecans) and/or 0.5 cup unsweetened chocolate and/or 0.5 cup unsweetened coconut Mix dry ingredients thoroughly; mix all wet ingredients only after butter cools; mix the two together to form a sticky mess that holds together when squeezed, and then mix in the chopped fruit/nuts/chocolate. Taste the dough to see if the sweetness is right for you. If dough seems too wet add more coconut flour, which absorbs moisture; if it's too dry add some more applesauce. Put the dough in the fridge to cool for a half and hour and preheat the oven to 325. Remove the dough from the fridge and start forming cookies; you can grab a ball of dough, put it on the greased cookie sheet and smush it down to about 1/2 inch thickness or roll out the dough to 1/2 inch thickness and cut it with a knife or cookie cutter. The cookies will not spread out while cooking. Cook for about 20 minutes if you want the cookies kind of soft; about 25-30 if you want them a little drier.

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