These rustic cookies from Pure Sweets, an organic, gluten-free, vegan, kosher bakery in Philadelphia, are made with almond flour and almond butter, which lend a moist texture and rich flavor, along with maple syrup, vanilla extract and dark chocolate. Grade B syrup will give the treats a toasty, caramel-like flavor, and the chewy bites make terrific cookie-jelly sandwiches.

Makes 30 mini cookies


  • 4 1/2 cups organic almond flour (fine, not meal)
  • 1 cup organic Grade B maple syrup
  • 1 cup organic dry-roasted, salted almond butter
  • 1 Tbsp. organic, unsweetened vanilla extract
  • 10 oz. organic dark chocolate for dipping (such as, Askinosie 77% Dark Chocolate)


Preheat oven to 350°. Line several cookie sheets with parchment paper.

Mix almond butter, vanilla extract and maple syrup in a large bowl, stirring with a wooden spoon (or use a stand mixer) until almond butter is completely incorporated into the syrup.

Add almond flour and continue to mix until the batter pulls away from the sides of the bowl.

With a small ice-cream scoop, portion approximately 30 cookies onto parchment-lined sheets. Flatten each cookie with the bottom of a flat surface such as a 1/2 cup measuring cup or glass. (Line cup or glass with a small scrap of parchment paper to prevent from sticking.) Press lightly to make thicker cookies, which result in chewier cookies. Press more firmly for thinner cookies, which result in crunchier cookies.

Bake for 6 to 8 minutes until edges begin to brown and the aroma of nutty cookies fills the room. Allow cookies to cool for 10 minutes at room temperature, and then freeze or place in fridge for 15 minutes before dipping in chocolate.

Melt chocolate over a double boiler and dip cookies in chocolate. Dingos are great as ice-cream sandwiches or sandwiched with fruit jam.

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