Biscuits véganes à la farine d’amande

Ingrédients

• 2/3 cup unsalted creamy almond butter
• 5 tbsp oat flour
• 5 tbsp almond flour
• 7 tbsp maple syrup
• 1/4 tsp baking soda
• a pinch salt

Préparation

1. 1

   1. Preheat oven to 350° F/175 C. Line baking sheets with baking parchment or silicon baking sheets. In a large bowl, combine the oat flour, almond flour, salt, and baking soda. Stir to evenly distribute.

2. 2

   2. Add the maple syrup and almond butter. Stir vigorously until smooth. Continue stirring until dough becomes stiff and holds its shape.

3. 3

   3. Scoop 1 tbsp/15ml amounts of dough. Roll into balls between your hands. Place 2-3”/5-8cm apart on the prepared baking sheet. Repeat with all the dough.

4. 4

   4. Using the bottom of a glass or jar, flatten each of the cookies to about ¼”/6mm. If desired, you can also use a fork to make a traditional crisscross pattern. Bake for 12-13 minutes or until edges slightly darker brown. Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.