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Prep
10m
Cook
12m
Total
22m
Prep
10m
Cook
12m
Total
22m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
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For
12
M
I
1
cup
Blanched almond flour
1/3
cup
Vanilla protein powder
2
tbsp
Ground flaxseed
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Amy C
7 months ago
Delicious!! Substituted half almond butter and half peanut butter because we didn’t have access to cashew butter. The brand I have is on the more liquid-y side so it didn’t affect consistency. Also did butter instead of coconut oil for a traditionally buttery taste (although I do love coconut oil!). Then did one less TBSP maple syrup and only half cup of mini chocolate chips, just because. I did end up putting the mix into the fridge for about 20 minutes to scoop easier. Came out perfect!
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Kristin
7 months ago
Lovely!!
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M
Marja S
9 months ago
Can I use bob’s 1-1 gluten free flour? Coconut?
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Kristin
9 months ago
Should be able to
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K
Karina A
10 months ago
You can tag this gluten free
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K
Katy
10 months ago
Do you have a regular chocolate chip cookie with FM flour?
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Kristin
10 months ago
Yes! I just shared them!
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S
Stephanie P
10 months ago
Perfection! I used paleovalley unflavored bone broth protein, upped the vanilla to 1.5tsp and did 2 tbsp of maple syrup. They are delicious! Will definitely make again!
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Kristin
10 months ago
awesome to hear!
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Sky W
a year ago
So yummy! This will be a regular in our household for sure!
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Kristin
a year ago
Yay!
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J
Jennifer C
a year ago
What is a good replacement for cashew if allergic?
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Kristin N
a year ago
You can try almond butter but I’ve not tried it with that, so I can’t say 100%. But I would think it would be similar
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