Recipe from Elana Amsterdam's The Gluten-Free Almond Flour Cookbook
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup yacon syrup
1 cup dark chocolate chips 73% cacao
Combine dry ingredients in a large bowl. Stir together wet ingredients in a smaller bowl. Mix wet ingredients into dry. Form ½ inch balls and press onto a parchment lined baking sheet. Bake at 350° for 7-10 minutes. Cool and serve
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