Almond Chocolate Cookies

Crunchy with a softer centre, these cookies have it all. And because they’re gluten-free and vegan, this treat is perfect for sharing.

Their rich, bold chocolate flavour permeates throughout. You’ll almost forget you’ve effortlessly introduced CanPrev’s Myco10 Immunomodulating Mushroom Complex with 7 immune supporting mushrooms and 3 whole food antioxidants in your dessert!

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Prep Time
20 mins
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  • 1 cup almond flour
  • 2 tbsp unsweetened cocoa powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 3 tbsp maple syrup
  • 1 tbsp coconut oil, melted
  • 1/2 tsp pure vanilla extract
  • 4 scoops Myco10 Powder


  1. Preheat oven to 350F.
  2. In a large bowl, combine the dry ingredients.
  3. In a small bowl, combine the wet ingredients.
  4. Add the wet to the dry mix and combine thoroughly. It may seem like a dry dough, but if you use your hands, it will combine more easily.
  5. Divide into 8 portions and shape into discs approximately 2 inches in diameter.
  6. Bake for 10-14 min or until edges are darker than centre. Bake for 14 min if you prefer it crispier.
  7. Allow to cool and enjoy!

Recipe Author

Combining her background in Nutrition, Naturopathic Medicine, and fine dining, Laeticia develops new ways to empower people to make better culinary choices, harmonizing food and function.

Laeticia Domagalski
Nutritionist & Chef

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