by Emily Elizabeth @emm_elizabeth
Ingredients:
- 3/4 cup super-fine almond flour
- 1 tbsp coconut flour
- 2 egg yolks (room temperature)
- 1.5 tbsp almond butter (creamy)
- 1.5 tbsp erythritol
- 1.5 tbsp Clay’s Chocolate Buzz Granola (crumbled)
- 1.5 tbsp Lily’s milk chocolate chips
- 1.5 tbsp Truvia brown sugar
- 1 tbsp Choczero maple syrup
- 1 tbsp flaxseed meal
- 1/2 tbsp arrowroot starch/ flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- Pinch salt
Instructions:
- Preheat oven to 360 °F
- Line a cookie sheet with parchment paper
- In a medium bowl, whisk both flours, baking powder, cinnamon, and salt. Set aside
- In a small bowl, add 3 tbsp of water to the flaxseed meal. Set aside for 5 minutes
- In a separate small bowl, mix the almond butter and the maple syrup. Mix well
- In another small bowl, crumble the granola into small pieces
- In a large bowl, combine the sugars, and pour the almond butter and maple syrup. The texture will be thick
- Add the egg yolks and the flaxseed meal
- Transfer the dry ingredients into the wet ingredients. Mix everything well
- Use a wooden spatula to fold the chocolate chips and the crumbled granola into the cookie dough mixture
- Roll the dough into balls and use your fingers to flatten them until the desired shape is achieved
- Bake at 360 °F for 8-9 minutes
*Note: Cookies will harden as they cool. For a chewy and soft texture, it’s best that slightly under bake these cookies