Ingredients
1½ cups almond flour
3 Tbsp coconut flour, levelled
¾ tsp baking soda
⅛ tsp sea salt
¼ cup dairy-free chocolate chips
1 Tbsp coconut oil, melted
3 Tbsp peanut butter (or your favourite nut butter)
¼ cup + 2 Tbsp maple syrup
½ tsp vanilla extract
Directions
Preheat the oven to 350°F.
In a large mixing bowl, mix together all the dry ingredients.
In a small bowl, mix together all the wet ingredients.
Add the wet ingredients to the dry ingredients and mix together.
Make a large ball with the dough and wrap it in parchment paper. Put it in the freezer for 5-7 minutes.
Grease a cookie sheet with coconut oil.
Measure out 2 tablespoons of dough and shape it into a ball. Using a fork or the palm of your hand, press the dough flat. Place it on the cookie sheet. Repeat this step with the remaining dough.
Bake in the oven for 12-14 minutes or until slightly golden brown.
Allow the cookies to cool for 5 minutes on the baking sheet.
Carefully move them to a cooling rack or plate.
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