Perfect delicate soft almond butter maple cookie, vegan and refined sugar free
מרכיבים
½ cup almond butter
½ cup pure maple syrup
⅓ cup coconut oil (in liquid form)
1.5 cups almond flour (150 g)
½ cup oatmeal (60 g)
1 tea spoon baking powder
1 tea spoon vanilla extract
¼ tea spoon salt
Optional: ¼ cup dark chocolate chips or chopped dark chocolate
הוראות הכנה
Place the almond butter, maple syrup, coconut oil and vanilla extract in a bowl and whisk well. If the coconut oil is creating lumps, due to the other cold ingredients, you can place the batter in the microwave for about 20 seconds to help it melt.
Add the almond flour, oatmeal flour, baking powder and salt and mix only to combine (do not over mix as it will result in a too dense cookie). If you chose to use the chocolate chips, add half of them to the batter now and keep half aside.
Move the batter into a 28 cm (a bit more or a bit less is OK as well) circle pan and flatten it using an offset spatula. Top with the rest of the chocolate chips.
Bake in an oven pre-heated to 180 C for about 20-25 minutes (until the top starts to brown, care not to burn it).
* It tastes best if served hot, straight from the pan itself (it is soft and crumbly). You can however keep it in the fridge as well and get a crispier version of this delicious cookie.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%a2%d7%95%d7%92%d7%99%d7%99%d7%aa-%d7%9e%d7%97%d7%91%d7%aa-%d7%a9%d7%9c-%d7%a9%d7%a7%d7%93%d7%99%d7%9d-%d7%95%d7%9e%d7%99%d7%99%d7%a4%d7%9c/