Ingredients1/4 cup (80.5 g) sirop d’érable1/4 < 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 sucré2 cuillère à soupe < span class="wprm-recipe-ingredients-name">huile Ou user of the french fries or the aquafaba span>1/2 à 1 ts p Vanilla Extract
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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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