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

1. Preheat your oven to 375º.
2. In a small bowl to combine the flax seeds and the water.
3. In a bowl, mix the almond flour or pulp, the rice flour, the baking soda and the salt.
4. In another bowl, cream the coconut oil and the sugar. Add the flax seeds mix and the vanilla.
5. Gradually add the dry ingredients to the coconut oil mix.
6. 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.
7. Cook for 15 minutes. When ready, place them on a wire rack to cool.