- 1 cup raw almonds
- 2 cups gluten-free oats
- ¾ cup almond flour
- ⅛ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup maple syrup
- ½ cup almond butter
- ¼ cup coconut oil
- Dash of vanilla extract
- ½ cup cocoa-almond spread (you can use Nutella but the recipe won't be vegan)
Preheat the oven to 350° bake. Line a baking sheet with parchment paper. In a food processor, chop the almonds into small pieces.
Add the almonds, oats, almond flour, salt, and cinnamon in a bowl.
Melt the almond butter and coconut oil together on the stove or in a microwave.
Add the maple syrup and vanilla extract to the melted butter/oil. Mix.
Pour the liquid over the dry ingredients and mix well. Make about 24 balls of dough using your hands to roll the balls (about 1.5 inch balls). Let stand for 10 minutes.
Now use your thumb and press into the center of it to make a thumbprint.
Turn them upside down on the cookie sheet so the thumbprint is face down on the sheet. Bake in the oven for 15 minutes or until the top turns brown.
Remove from the oven. Let cool completely.
Add ½ teaspoon of the chocolate spread into each thumbprint. Serve. ***You can also freeze the cookies without the chocolate spread if you want to save the cookies for another time.