Zutaten für Maple Nut Cookies
- ½ cup maple syrup
- ½ cup quinoa flour
- 1 cup coconut flour
- ½ cup melted coconut oil
- 1 teaspoon vanilla extract
- Sliced Almonds
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- Coconut Milk
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Zubereitung von Maple Nut Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 1 cup coconut flour, ½ cup quinoa flour, 1 teaspoon baking powder, and ½ teaspoon baking soda.
- In a separate bowl, whisk together ½ cup melted coconut oil, 1 teaspoon vanilla extract, ½ cup maple syrup, and ¼ cup plant-based milk (almond or soy recommended).
- Gradually add the wet ingredients to the dry ingredients, mixing until a moist, slightly crumbly dough forms. Do not overmix.
- Fold in 1 cup chopped almonds.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them as ovens vary.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
31g
Fat
37g
Carbs
3g
