Super Bowl chocolate cookies Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 95 g (2/3 cup) all-purpose flour "La Merveilleuse"
• 30 g (1/3 cup)  cocoa
• 5 ml (1 tsp) baking powder
• 1 ml (1/4 tsp) salt
• 50 g (1/4  cup) light olive oil  *
• 75 g (1/3 cup) cane sugar
• 1 large egg (55 g)
• 2,5 ml (1/2 tsp) almond extract
• 2,5 ml (1/2 tsp) vanilla extract

Icing : Recipe Vanilla icing

PREPARATION

1. In a small bowl, combine flour, cocoa, baking powder and salt. Set aside.
2. In a large bowl, combine the olive oil, sugar, egg, almond extract and vanilla extract.
3. Incorporate the dry ingredients into the liquid mixture and stir well.
4. Cover the dough and leave in the refrigerator for at least 6 hours.
5. Preheat the oven to 180 °C (350 °F).
6. Roll out about ¼ of the dough at a time (the dough should be very cold), to 5 mm (1/4") thickness, on a floured surface. Make sure to flour the dough before rolling, and that it remains floured as you roll it out
7. Cut with a cookie cutter and place on a cookie sheet lined with parchment paper. 
8. Bake on the top rack, 12-15 minutes.