ESPRESSO ALMOND COOKIES

Preheat oven to 350. 

Into a big mixing bowl, add your flax egg, vegan butter, almond butter, coconut sugar, almond milk, vanilla extract and stir with a spatula until fully mixed. 

In a separate mixing bowl, add your oat flour, almond flour, espresso powder, baking soda, salt, and stir the flour until everything is mixed. 

Slowly add the dry mix to the wet mix while stirring continuously. One cup at a time for example.

Once you have a batter, stir in your chocolate chips. Let this sit for 5-10 minutes. 

Grab a large baking sheet and line it with parchment paper. Using a 1 inch ice cream scooper, scoop the batter into balls and place them evenly spaced out on the sheet pan. 

Using a clean mason jar or cup, gently smash the balls into flat circles by using the bottom of the glass and squeezing it down onto the cookie. 

Bake at 350 for 11-13 minutes. Remove from the oven and let them cool completely. 

Store in an airtight container for 5-7 days.