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Time: 30 minutes makes 24 cookies
Ingredients
- 1 cup blanched almond flour
- 1/4 cup brewers yeast
- 1/4 cup flaxseed/linseed meal
- 1 cup rolled oats
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 120g coconut oil or butter, room temperature
- 1.5 cups coconut sugar
- 12 tablespoons (200g) natural almond or peanut butter, room temperature
- 2 teaspoons vanilla extract
- 2 large egg, room temperature
- 200g dark chocolate chopped into cubes or chocolate chips
Directions
- In a medium mixing bowl, stir together the almond flour, oats, brewers yeast, linseed meal, baking soda and salt. Set aside.
- In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat (butter and peanut butter) and coconut sugar at medium speed until well combined, about 1-3 minutes. If you use coconut oil, it may not come together easily. If that's the case, use your hands to combine it and then beat another 20 seconds.
- Beat in the vanilla extract on medium speed and mix until combined. Beat in the eggs on low and mix until well incorporated. Then stir chocolate chips.
- Preheat the oven to175 °C and line a baking sheet with a piece of parchment paper.
- Roll/ spoon the dough into balls (it is thick batter so I find a spoon easiest)
- Press the cookies down lightly with the palm of your hand.
- Bake for 11-14 minutes (if using coconut sugar) or 14-17 minutes or until the surface of the centre of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
- Let cool completely on the baking sheet.
