Ingredients
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50 g. gluten-free rolled oats
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3 tbsp. almond flour
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3 tbsp. cacao powder
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3 tbsp. maple syrup
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3 tbsp. oat or almond milk
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120 g. almond butter
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50 g. dairy-free chocolate
Steps
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1
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In a bowl combine rolled oats, almond flour and cacao powder. Add maple syrup and oat milk. Whisk together. |
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2
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Add almond butter and mix well until it gets a firm dough. |
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3
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Scoop dough using a tablespoon, form it into balls and arrange them on a baking sheet. Press the balls down with your palms. Put in the freezer to firm. |
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4
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Meanwhile, melt 40 g. of the chocolate over a double bolier. Sprinkle the melted chocolate over the cookies. The other 10 g. chocolate put over the melted and let it stick and firm. |
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5
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Keep the cookies in a cool place. You can freeze them for up to 3 months. |
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6
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