These crispy, dainty cookies are deliciously mouthwateringly, good! The best edition to ice creams, coffee, or just to enjoy by themselves! A recipe the whole family will be enjoying! Plus sandwiching two of the cookies between a thin layer of dark chocolate is a recipe from Heaven!
YIELD: 14 servings
TIME: 15 mins.
- 1/4 cup vegan butter
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup all-purpose flour
- 2 tbsp almonds (pulsed into a flour)
- 2 tbsp instant oatmeal
- 1/8 tsp salt
- 1/2 cup dark chocolate chips
Preheat your oven to 375 degrees F and line two baking sheets with parchment paper.
On the stovetop in a small pot heat up your vegan butter, brown sugar, and maple syrup on medium low heat stirring constantly to avoid burning it. Continue until the butter is completely melted.
Remove from heat and whisk in the flour, almond flour, instant oatmeal, and salt being careful to avoid clumps
Drop roughly 1/2 tsp of batter per cookie onto your prepared baking sheet leaving multiple inches in between each one (this is important because keep in mind the spread out a ton in the oven!!)
Bake for 5-6 minutes keeping a close eye on them. Cookies are done once they begin to bubble on top and look a caramelized light brown color.
Let the cookies cool and melt your dark chocolate chips in a microwave safe bowl in the microwave in 15 second intervals stirring each time.
Spread the melted dark chocolate between one crisp and sandwich another one to form a sandwich.