- 2 tbsp Morama Almond Butter Spread
- 2.7 fl oz (80 ml) of agave or maple syrup
- ½ tsp vanilla extract
- ¼ cup + 2 tbsp Morama Almond Flour
- ¾ cup Morama Oat Flour
- ¼ tsp baking powder
- Pinch of salt
In a small bowl, mix the wet ingredients.
In a medium bowl, mix the dry ingredients. Add the wet mixture and stir with enveloping movements. Don't over-mix. Refrigerate for 15 minutes.
Preheat the oven to 330 F / 165 ° C.
Remove the dough from the refrigerator and form 14 balls. Arrange on a tray lined with waxed paper or a silicone mat. Make sure to leave enough space between the balls as they expand considerably.
Bake for 12 minutes.