These little beauties are delicious and completely gluten, grain and egg free. I used almond flour which makes them perfectly crunchy but you can use coconut flour (1/2 cup) instead and to make them vegan replace the butter or ghee by the same quantity of coconut oil.
Ingredients (makes 12)
60ml smooth almond butter
2 tablespoons organic butter or ghee at room temperature
50-60ml maple syrup
100g almond flour
1/2 teaspoon vanilla powder
2 tablespoons tapioca flour
2 teaspoons of Bulletproof Upgraded Collagen Protein
1/2-1 tablespoon pumpkin spice powder
1 teaspoon baking soda
Pinch Himalayan Salt
1. Preheat the oven to gas mark 3 and in a large bowl, mix together the almond butter, butter and maple syrup
2. Add the remaining ingredients using a hand held mixer until the dough comes together
3. Use your hands to roll the dough (approx 1 tablespoon each) in little balls. Place on a baking sheet and flatten the balls using a fork. Sprinkle with your preferred topping (we were big fan of the salt).
4. Bake in the oven for 10-12 minutes. Remove from the oven, leave to cool and enjoy!