Preheat oven to 350°F. In a small bowl, stir flaxseed meal and 1 1/2 tablespoons warm water and let sit about 5 minutes until the mixture thickens into a gel-like consistency.
In a medium bowl, combine flaxseed mixture, almond flour, coconut oil, cocoa powder, maple syrup, and mint.
Use a 1-tablespoon measuring spoon to make mounds. Place on a parchment paper-lined baking sheet. Gently press them flat with the bottom of a small drinking glass so they look like cookies instead of mounds. Bake for 10-12 minutes, until golden on the bottom. Remove from oven.
Allow cookies to cool and store them in an airtight container for up to 5 days or freeze for up to 3 months.
|
Calories: 90 |
Fiber: 1 g |
|
Fat: 8 g |
Cholesterol: 0 mg |
|
Sat Fat: 3.5 g |
Sodium: 0 mg |
|
Protein: 2 g |
Dietary Fiber: 1 g |
|
Carb: 3 g |
Sugars: 11 g |
- 1 tablespoon ground flaxseed
- 1 cup almond flour
- 3 tablespoons coconut oil, melted
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon pure maple syrup
- 3 drops pure mint extract
Preheat oven to 350°F. In a small bowl, stir flaxseed meal and 1 1/2 tablespoons warm water and let sit about 5 minutes until the mixture thickens into a gel-like consistency.
In a medium bowl, combine flaxseed mixture, almond flour, coconut oil, cocoa powder, maple syrup, and mint.
Use a 1-tablespoon measuring spoon to make mounds. Place on a parchment paper-lined baking sheet. Gently press them flat with the bottom of a small drinking glass so they look like cookies instead of mounds. Bake for 10-12 minutes, until golden on the bottom. Remove from oven.
Allow cookies to cool and store them in an airtight container for up to 5 days or freeze for up to 3 months.