• 1/4 cup (80.5 g) sirop d’érable
  • 1/4 < span class="wprm-recipe-ingredients-unit">cup ( 40 g) sucre de coco ou autre sucre au choix utiliser 1 cuillère à soupe de moins pour moins sucré
  • 2 cuillère à soupe < span class="wprm-recipe-ingredients-name">huile Ou user of the french fries or the aquafaba
  • 1/2 à 1 ts p Vanilla Extract
  • < li class="wprm-recipe-ingredient" style="list- style-type : disc ;"> 1 /2 à the (0.5 càc) cannelle< /li>


  • In a bowl, combine all the wet ingredients and stir until the sugar is well combined. (If granulated, grind powdered sugar in a blender before using to aid in quick mixing in this step.)
  • Whisk together flour, baking powder, salt and almond flour and add to wet. Add oatmeal and mix until well combined. (Add a little less or more rolled oats depending on how wet the mixture is. Measurements will vary and you want the mixture to be soft and a bit sticky). Add chocolate chips and nuts. Fold to spread evenly. The dough will be a little sticky. (Add more flour if it’s too wet, or a dash of plant-based milk if it’s too dry). I also added 2 tbsp mini chocolate chips for a little more chocolate per bite.
  • refrigerate for 15 minutes. Scoop out 2-3 tablespoons of batter and make large cookies. Flatten a little on the baking sheet. Press the remaining pieces of chocolate (there will be only a few at the end) into the formed cookies.
  • Preheat the oven to 365 degrees F/ 180ºC. Place the baking sheet on the middle rail. Bake for 11-12 minutes.
  • Let cool for 10 minutes before serving.
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