Ingredients:

  • 1 cup (120g) almond flour
  • 1 cup (90g) rolled oats
  • 2 tbsp (14g) ground flaxseed
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) sea salt
  • 1/3 cup (80ml) pure maple syrup
  • 1/4 cup (56g) creamy almond butter
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (85g) dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, whisk together the almond flour, rolled oats, ground flaxseed, baking soda, and sea salt until no clumps remain.
  2. Stir in the almond butter, maple syrup, and vanilla extract. Mix with a spatula until the dough is cohesive and slightly tacky.
  3. Fold in the dark chocolate chips until evenly distributed.
  4. Scoop roughly 2 tablespoons of dough per cookie onto a parchment-lined baking sheet, pressing down slightly to flatten the tops.
  5. Bake for 10–12 minutes, or until the edges are set and light golden brown. Let the cookies cool on the pan for 5 minutes to firm up.