Quick and easy cookies with soy and almond flour rich in vegetable protein. Gluten-free, low-carb and no harmful white sugar with a subtle taste of almonds and maple. 5 minutes prep and 10-12 minutes baking.
1/4 cup soy flour
1/3 cup almond flour
1/3 cup coconut sugar
1 tsp baking powder
1 tsp vanilla extract
6 tablespoons melted butter
2 tablespoons real maple syrup
3/4 cup almond butter or almond paste
Preheat oven to 180 degrees, line a cookie sheet with parchment paper and spray the paper with oil spray or spread a very thin layer of coconut oil.
Mix well all the dry ingredients.
In a separate bowl mix well all the wet ingredients except the almond butter.
Add the dry ingredients into the wet ones.
Heat the almond butter over low heat until it becomes liquid and immediately add it to the mixture while stirring constantly.
Keep mixing for another 5 minutes.
With a tablespoon take from the mixture and pour it on the sheet (the mixture is quite liquid).
Bake for 10-12 minutes until the edges of the cookies are light brown.
Cool at least 30 minutes before eating.