Ingredients & Instructions:
To make these, start by whisking together 1 tbsp ground flaxseeds with 3 tbsp filtered water in a bowl. Let set for 5-10 minutes to form a flax egg.
Then, add 1 ¼ cup @bobsredmill almond flour, 1 cup crunchy almond butter, ½ cup maple syrup, 1 tsp baking powder.
Once mixed, I added in 2 @risebar Chocolatey Almond bars chopped into small pieces and mixed well to combine. You can sub for your fave chocolate chips or dried fruit.
Next, scoop dough onto a parchment paper lined baking tray; about 1.5 tablespoon per cookie, and flatten each one slightly with hands.
Bake for 13 minutes until bottom is slightly browned. The cookies will appear extra soft as if they are undercooked, but they’ll stiffen up outside the oven.
Store in fridge for up to a week. This makes 15 cookies, I decided to just do half the batch.
Enjoy!
