Cookies! and they are full of nutritious yumminess. No refined sugar and no white flour!! Make sure your oats are gluten free, and you’ve got yourself a gluten free cookie as well….Customize them to your liking with whatever you have in your pantry. Most of all, enjoy!
I found the original recipe here.
Here’s what I used in mine…
1 cup oats blended into oat flour
1/2 cup almond meal
1/2 cup rolled oats
1/2 cup thinly sliced almonds
1/4 cup coconut sugar or brown sugar
1/4 cup shredded unsweetened coconut ( I actually used these – have you had it?! were addicted!!)
5 tablespoons chocolate chips
2 tablespoons sunflower seeds
2 tablespoons hemp seeds
3/4 teaspoon cinnamon
1/2 tsp fine grain sea salt
1/2 tsp baking powder
1/2 tsp baking soda
1 T ground flax + 2 T water, mixed together
1/4 cup drippy nut butter (i used peanut butter – just make sure its natural!)
1/4 cup coconut oil1/4 cup pure maple syrup
1 tspn vanilla
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Whisk together the ground flax and water in a small mug and set aside so it can gel up.
- In a large mixing bowl, whisk together all of the dry ingredients.
- In another medium sized bowl, stir together the wet ingredients, including the flax egg until thoroughly combined.
- Add the wet mixture on top of the dry mixture and stir well until combined. This will take quite a bit of stirring until all of the dry patches of flour are gone.
- Portion small balls of dough (just smaller than golf balls) onto the baking sheet, spacing them a couple inches apart.
- Bake cookies for 13-15 minutes, until light golden brown on the bottom. Cool on the baking sheet for 5 minutes before transferring to a cooling rack until completely cool. The cookies will break apart easily until cooled, so be careful.
- Wrap up and store leftovers on the counter or in the freezer, if desired.