These soft and cakey cookies are loaded with a smooth and nutty filling, covered in decadent dark chocolate and crunchy almonds to top it off. Literally the best texture of all time.
Ingredients:
3 Cups Gluten Free Oat Flour
4 Teaspoons Baking Powder
1 Cup Smooth Almond Butter
1 Cup Pure Maple Syrup
1 Cup Coconut Butter
2 Teaspoons Vanilla Extract
1/2 Cup Sliced Almonds
1 Cup Dark Chocolate (melted)
Method:
Melt the Coconut Butter, Maple Syrup, and Vanilla, together in a Microwave Safe Dish or Pot. Stir and set aside.
In a separate bowl, combine the Oat Flour & Baking Powder.
Combine the wet and dry mixtures to form a dough.
Scoop out about 2 tablespoons and roll between your palms to form balls.
Flatten on a prepared cookie sheet and make a dent in the center of each cookie with your thumb or index finger.
Bake at 350ºF for 12 minutes.
Remove from the oven and once it is fully cooled off add a generous amount of almond butter in the center of each cookie.
Cover with melted chocolate, top with sliced almonds and Enjoy! tried this recipe? don't forget to drop a comment and photo below!
