120 g almond butter or any nut butter of your choice
1.5 teaspoons vanilla extract
1 tablespoon lemon juice
1 teaspoon baking powder
78 g oats
120 g chocolate chips or chocolate chunks
Preheat the oven to 180°
Line an oven tray with parchment paper.
Make sure the beans are nice and dry. Rub them between kitchen paper towels to get rid of as much moisture as possible. Blend the beans, maple syrup, almond butter, vanilla extract, lemon juice and baking powder in a food processor. Add the oats and blend once more. Add the chocolate chips/chunks and fold in nicely.
Now using an ice cream scoop or a large spoon, spoon the batter onto the parchment paper making sure there’s enough room between each cookie.
You can add additional chocolate chips on the top and a pinch of sea salt if you like.
Bake for 12-15 minutes or until the edges start to brown.
Allow cookies to cool completely before storing in an airtight container.