The step by step recipe to delicious almond butter choc cookies by the impressive Jess Muirden
Ingredients
• 1 cup wholemeal plain flour
• 3/4 cup smooth almond butter
• 2 tablespoons maple syrup
• 3 tablespoons oat milk
• 1/2 cup brown sugar
• 1/4 cup desiccated coconut
• 60g of almond crunch chocolate
• 1 tsp vanilla bean paste
• 1 tsp cinnamon
• 1 tsp of flaxseed meal
• 3 tsp water
• 1 tsp vanilla extract
• 1 tsp baking powder
Instructions
Stage 1
In a large mixing bowl combine the flour, butter, syrup, milk, sugar, coconut, chocolate, vanilla paste & cinnamon.
Stage 2
Once combined, place the mixture in the freezer for approx. 15 min.
Whilst you wait, make a vanilla flax egg by: Mixing 1 tablespoon of flaxseed meal, 3 tablespoons of water and 1 tsp of vanilla extract.
Stage 3
After 15 min, remove the mixture from the freezer. Add the flax egg to the main mixture along with 1 tsp of baking powder and combine everything - then spoon the mixture onto a baking tray. I like them thick so rolled them into balls, but if you like them flatter just push them down a bit.
Stage 4
Add a few extra choc chunks and cook for approx. 12 minutes for soft baked (like I did) or 16 min for crisper. Finally, enjoy!
The Recipe Creator
All credit for this recipe goes to the talented Jess Muirden, AKA feeds4speed - find their recipes & more at their Instagram
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