These cookies are healthy, delicious, and crunchy. They are perfect to have with a coffee or an afternoon tea.
Today I bring you a cookie recipe that is both vegan and gluten-free. We often think that cookies must have butter and eggs to be tasty but, I guarantee you this is not true at all.
When I tasted this for the first time, I knew I’d have to share it with you. These cookies are super easy to make because it’s one of those everything in a bowl kinda recipes.
They are crunchy on the outside and soft on the inside, and I would have to say they are better than most cookies we bought at the supermarket.
Here is the ingredients list:
Ingredients
4 tbsp almond flour
3 tbsp coconut sugar
2 tbsp peanut butter
2 flax eggs
½ tsp vanilla
½ tsp baking soda
Choc chips
How to do it
Preheat the oven to 180ºC
Start by making the flax egg. In a bowl mix 2 tbsp of ground flaxseed with 6 tbsp of warm water. Mix and let it rest for 10 minutes.
In a separate bowl, mix the almond flour, coconut sugar, peanut butter, flax egg, vanilla, baking soda, and choc chips.
In an oven tray, put parchment paper on the bottom, and form cookies with the batter.
Let it cook for 30 minutes!
Trust me on this one, you will put this recipe on your list of favorite recipes! They will satisfy your sweet tooth and if you eat them together with a hot drink, they will bring some coziness to your heart.
If you recreate this recipe, you can send me a picture on my Instagram or my Pinterest. I love to see your recreations.
Love,
Mariana
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