1 egg, room temperature (sub: 1 tablespoon of flax mixed w/ 3 tablespoons water) or 2 tablespoons of arrow root)
1 C maple syrup
¼ C coconut oil
1 teaspoon vanilla extract
1 C rolled oats (gluten free or soak the oats overnight in 1 tablespoon of apple cider vinegar)
¼ C almond flour
1 teaspoon baking powder
handful whole almonds for the top of the cookies
Instruction
Preheat the oven to 375 degrees. Whip the egg and maple together until light, and then add the oil and vanilla. Mix in the dry ingredients and stir until combined. Drop spoonfuls onto a baking sheet lined with parchment paper, giving them enough room to spread out. Add one whole almond in the middle of each cookie. Bake them on the middle rack for about ten minutes until the bottom and edges are golden brown. Allow them to cool on the baking sheet for about five or ten minutes before transferring them to a cooling rack.
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