PLUS, I made them into cookie bars--that means I am more likely to make them 'cause they are EASIER. We all need EASY, right?
What did I do?
1 cup almond flour
1 cup oat flour
1/2 cup tapioca starch/flour
1/2 cup unsweetened cocoa powder (use a little extra like 1-2 tablespoons if you like it darker)
1.5 teaspoons baking powder
1/2 teaspoon fine sea salt
2 tablespoon ground flaxseed
2/3s cup pure maple syrup (use up to 3/4s of a cup if you like it a little sweeter)
2 tablespoons almond butter (sunbutter for nut-free)
2 tablespoons blackstrap molasses
2 teaspoons vanilla extract
1/2 cup dairy-free dark chocolate chips
(I basically doubled the recipe, but instead of doubling the almond flour, I added the normal amount and then added a cup of oat flour. I didn't double the chocolate chips--they are good, but there is such a thing as too much of a good thing, and I was trying to lighten these a little.)
(Also, I made my own almond flour and it was pretty coursely ground so there were a few (small) almond pieces left.)
1.Pre-heat an oven to 350 degrees and line a sheet pan with parchment paper or a silicone pan liner (I love the reusable nature of silicone!).
2. In a small bowl, add the syrup and whisk in the flax seed and set aside for 5 minutes to thicken.
3. Meanwhile, in a large bowl, mix together the almond flour, oat flour, tapioca flour, baking powder, cocoa, and salt together. Stir in the chocolate chips.
4. Next, stir in the molasses, almond butter and vanilla into the flax seed mixture and mix well. Pour over the flour mixture and stir for a couple of minutes until it all comes together and thickens up. It should be sticky and thick. If it is on the runny side, add a touch more flour (your choice--mine was super thick so I didn't need to worry about this at all).
5. You can either make into cookies (see the original recipe) or roll it out into a nice rectangular shape on your cookie sheet. Roll it to about 1/4 inch thin. Bake for 9-11 minutes, let cool, and then cut into bite size pieces. (Or whatever size you prefer.)
6. Enjoy!
2. In a small bowl, add the syrup and whisk in the flax seed and set aside for 5 minutes to thicken.
3. Meanwhile, in a large bowl, mix together the almond flour, oat flour, tapioca flour, baking powder, cocoa, and salt together. Stir in the chocolate chips.
4. Next, stir in the molasses, almond butter and vanilla into the flax seed mixture and mix well. Pour over the flour mixture and stir for a couple of minutes until it all comes together and thickens up. It should be sticky and thick. If it is on the runny side, add a touch more flour (your choice--mine was super thick so I didn't need to worry about this at all).
5. You can either make into cookies (see the original recipe) or roll it out into a nice rectangular shape on your cookie sheet. Roll it to about 1/4 inch thin. Bake for 9-11 minutes, let cool, and then cut into bite size pieces. (Or whatever size you prefer.)
6. Enjoy!
No comments:
Post a Comment