Prep
10m
Ingredients
Method
Turn cooking mode on
Step 1
In a medium bowl, stir together the almond flour, maple syrup, coconut oil, vanilla, and salt. Add the mini chocolate chips and stir.
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For
20
M
I
1 3/4
cup
Blanched almond flour
3
tbsp
Maple syrup
4
tbsp
Coconut oil, melted
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Top with flaky salt if desired. Store in the fridge.
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Linsey K
2 months ago
How do you store these ?
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Kristin
2 months ago
Glass container in the fridge
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Katie
3 months ago
Loved it! My husband and sister in law absolutely loved them!
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K
Karina A
3 months ago
You can tag this gluten free
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A
Anne M
5 months ago
My 10yo daughter made these mostly by herself! We swapped the almond flour for fresh milled soft white and they still turned out great!
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Kristin
5 months ago
Fantastic to hear! For future reference, it's not recommended to use wheat flours in recipes that don't get cooked. You can do whatever you are comfortable with, but just wanted to let you know. That's why I don't use wheat flour in my uncooked recipes :)
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C
Cass H
12 days ago
Any recommendations for swapping the almond flour? I have an almond allergy but these look sooo good!
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Kristin
11 days ago
You can try coconut flour!
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A
Anne M
5 months ago
Good to know! Thank you!
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Katie
4 months ago
If we want to use wheat flour for this as she did, isn’t the recommendation just a quick par cook in the oven? Thanks for any advice!
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Kristin
4 months ago
I’ve never done that so I can’t say for sure
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Prep
10m
Ingredients
Method
Turn cooking mode on
Step 1
In a medium bowl, stir together the almond flour, maple syrup, coconut oil, vanilla, and salt. Add the mini chocolate chips and stir.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
20
M
I
1 3/4
cup
Blanched almond flour
3
tbsp
Maple syrup
4
tbsp
Coconut oil, melted
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Top with flaky salt if desired. Store in the fridge.
Only visible to you
Made it?
Cancel
L
Linsey K
2 months ago
How do you store these ?
Like
Reply
Cancel
Kristin
2 months ago
Glass container in the fridge
Like
Reply
Cancel
Katie
3 months ago
Loved it! My husband and sister in law absolutely loved them!
Like
Reply
Cancel
K
Karina A
3 months ago
You can tag this gluten free
Like
Reply
Cancel
A
Anne M
5 months ago
My 10yo daughter made these mostly by herself! We swapped the almond flour for fresh milled soft white and they still turned out great!
Like
Reply
Cancel
Kristin
5 months ago
Fantastic to hear! For future reference, it's not recommended to use wheat flours in recipes that don't get cooked. You can do whatever you are comfortable with, but just wanted to let you know. That's why I don't use wheat flour in my uncooked recipes :)
Like
Reply
Cancel
C
Cass H
12 days ago
Any recommendations for swapping the almond flour? I have an almond allergy but these look sooo good!
Like
Reply
Cancel
Kristin
11 days ago
You can try coconut flour!
Like
Reply
Cancel
A
Anne M
5 months ago
Good to know! Thank you!
Like
Reply
Cancel
Katie
4 months ago
If we want to use wheat flour for this as she did, isn’t the recommendation just a quick par cook in the oven? Thanks for any advice!
Like
Reply
Cancel
Kristin
4 months ago
I’ve never done that so I can’t say for sure
Like
Reply
Cancel
