2 cups almond meal flour
1/2 cup brown rice flour 1 tsp salt 1 tsp baking soda 1 tsp cinnamon 1/2 cup pure maple syrup 1 flax egg (1 tbsp flax meal, 3 tbsp water) 2 teaspoons vanilla 1/2 cup coconut oil 1 cup zucchini grated or shredded 3/4 cups pecans, chopped handful of dairy-free chocolate chips 1. Preheat oven to 375 and line a cookie sheet with parchment paper. Make your flax egg and put in fridge to thicken. 2. Combine flour, salt, baking soda, and cinnamon in a medium bowl. Combine maple syrup, vanilla, and flax egg in a small bowl. Pour maple syrup mixture into dry ingredients and stir. Stir in coconut oil until combined. Fold in zucchini and pecans. 3. Use a tablespoon to drop dough onto parchment paper. Drop chocolates on top of each cookie. 4. Bake for 8 minutes or until browned on top! Enjoy! recipe cred Jessicamurnane.com
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