almond flour PB cookies

okay, i think i'm just going to make these small batch/mini/single portion recipes a series. told you i'm obsessed. for the sake of simplicity, let's call it the #smallbatchseries. SBS. in my line of work, we use SBS to refer to 'soft & bite sized' (any other fellow SLP's out there?!), but small batch series/SBS will do! 

my lazy head doesn't want to wait for the oven to preheat, so once again, these were made in my toaster oven. so so sooo glad my dad agreed to upgrade and get a *newer* cuisinart one last year. 

 enjoy, friends. this recipe happily makes 3 cookies, with just 3 ingredients! +2 if you want to dip it in chocolate.

 here's to more #smallbatchseries 🙌🙆

ingredients

1 cup almond flour
1/2 cup PB
1.5 tbsp maple syrup
if you want to dip it in chocolate
1/4 cup chocolate chips
1 tsp coconut oil
crushed nuts of choice (i used pistachio)

instructions

1. preheat oven/toaster oven to 300F.
2. mix almond flour, PB, and maple syrup.
3. split into three portions and mold into cookies.
4. bake for 18 minutes, checking for when they turn slightly golden brown.
5. remove from heat (they will be soft) and let them cool completely to harden before dipping them in chocolate.
6. melt chocolate chips + coconut oil
7. dip, and sprinkle with nuts! or sprinkles! or more chocolate chips if you're in the mood.