These are very crunchy “cookies” – so if you like them less crunchy, add another tablespoon of coconut oil or cook them a little less longer. Another trick is to seal them right after they cool.
Ingredients
Almond Flour, 2 Cups
Organic Gluten Free Rolled Oats, 1 1/2 Cups
Cinnamon, ½ tsp
Fine Sea Salt½ tsp
Organic Peanut Butter, ½ Cup
Organic Almond Butter, ½ Cup
Organic Oat Milk, 6 Ts
Organic Maple Syrup, 6 Ts
Organic Coconut Oil, 4 Ts, melted
Pure Vanilla Extract, 2 tsps
Organic Dark (63% or more) Chips, 2/3 Cups – roughly chopped
Organic Reduced Sugar Dried Cranberries, Cherries or Blueberries, ½ Cup
Organic Peanuts or Almonds, 6 Ts – roughly chopped
Organic Pumpkin Seeds, 4 Ts
Preparation
Whisk together almond flour, cinnamon, sea salt and Oats. Add nut butters, maple syrup, oat milk, melted coconut oil and vanilla extract. Combine well with a spatula or gloved hands. Fold in choc chips, dried fruit, nuts, and seeds.
On either a lightly oiled baking sheet or a baking sheet lined with parchment paper, drop spoonsful of batter for a blob of about 2” wide. You can either leave them bumpy or flatten them out with your hand. These chunks or cookies do not spread while cooking, so feel free to fill the pan up!
Bake until the cookies puff up a bit and edges are golden brown – about 15 minutes.