We can’t have peanut butter cookies because of my daughter’s allergy, I decided to make them fully almond. They are also gluten-free, but you don’t even notice. You can also make them vegan by replacing the egg by flax seeds. They are really crunchy and good!
It is a great recipe to make to reuse the almond pulp you get when you make almond milk.
Preparation time: 10 minutes
Cooking time: 15 minutes
For 20 cookies
- 2 tbsp. (30ml) of organic grounded flax seeds
- 6 tbsp. (90ml) of water
- 3/4 cup (187.5ml) of organic almond flour or almond pulp
- 1/2 cup (125ml) of organic rice flour
- 1 tsp. (5ml) of baking soda
- a pinch of salt
- 1/4 cup (62.5ml) of coconut oil
- 1/2 cup (125ml) of organic cane sugar
- 3/4 cup (187.5ml) of organic Nut butter recipe
- 1 tsp. (5ml) of vanilla
- 1/2 cup (125ml) of organic chocolate chips
- 1/2 cup (125ml) of organic quinoa puffs
- Almonds for decoration
- Preheat your oven to 375º.
- In a small bowl to combine the flax seeds and the water.
- In a bowl, mix the almond flour or pulp, the rice flour, the baking soda and the salt.
- In another bowl, cream the coconut oil and the sugar. Add the flax seeds mix and the vanilla.
- Gradually add the dry ingredients to the coconut oil mix.
- Put in the chocolate chips and the quinoa puffs. Take 2 tbsp. (30ml) of batter and put it on a cookie sheet and decorate with whole almonds.
- Cook for 15 minutes. When ready, place them on a wire rack to cool.