Ok these cookies are the EASIEST to make and SO delicious!
I'm drooling over her just thinking about them. You can whip these up in less than 10 minutes and they only take 10 minutes to bake. Add some dairy free ice cream between 2 cookies and you've got yourself a decadent, homemade, ice cream sandwich. You're welcome!
Happy Scrounging!
Jenna
T h e S c r o u n g e
If you don't have these exact ingredients, Scrounge with the things you have at home and you may create something even better!
If you don't have peanut butter, use any nut butter
If you don't have an egg or you're vegan, try using a flax egg
If you don't have almond flour, try using oat flour or any flour you have at home
If you don't have maple syrup, try using honey or coconut sugar
If you don't have vanilla extract, try using almond extract or do without
If you don't have chocolate chips, chop up a chocolate bar, use cocoa nibs, use nuts instead or do without
If you don’t have sea salt, do without
Ingredients
*makes ~ 12 cookies
1 cup peanut butter
1 egg
Almond flour (see directions for amount)
1/2 cup maple syrup
1/2 tsp vanilla extract
Chocolate chips
sea salt (optional)
Directions
Preheat oven to 350°F. Add parchment paper to baking sheet.
Whisk together nut butter, egg and maple syrup into a large bowl.
Once mixed, start adding almond flour a little at a time until dough is thick enough to form dough, approximately 1/2 -1cup, but will depend on the flour you use. You'll know it's ready when it can be rolled into balls.
Add vanilla extract to dough and mix until well combined.
Using a spoon, scoop medium size balls onto parchment paper.
Bake for 10 minutes.
Right when the cookies come out of the oven, add a few chocolate chips on top of each cookie and a pinch of sea salt. Let cool.
Add a scoop of your favorite dairy free ice cream (Nada Moo is my fave!) in the center of two cookies and you've got yourself a cookie sandwich.