Start by preheating your oven to 350 and prepping your baking sheet(s) for nonstick.
In a medium bowl, use a whisk to combine the almond flour, oat flour, and baking soda.
Next, in a mixing bowl, beat together the almond butter and syrup until creamy. Then stir in the vanilla extract. Add the dry ingredients from the first bowl to the mixing bowl and mix until just combined. Then use a cookie scoop to scoop out the dough, roll the dough between your hands and then place the dough on the the cookie sheet.
Use the palm of your hand or the bottom of a cup to carefully press each of the cookie dough balls about ⅔rds of the way down.
Bake the cookies for 10-12 minutes or until the edges turn golden brown. Then allow the cookies cool on the baking sheet for a five minutes before transferring them to a wire rack to cool completely.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients. See Foodwineandlove.com for details on this recipe.
originally posted:
September 18, 2023
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!