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.
Almond Flour, 2 Cups
Gluten Free Rolled Oats, 1 1/2 Cups
Cinnamon, ½ tsp
Fine Sea Salt½ tsp
Peanut Butter, ½ Cup
Almond Butter, ½ Cup
Oat Milk, 6 Ts
Maple Syrup, 6 Ts
Coconut Oil, 4 Ts, melted
Pure Vanilla Extract, 2 tsps
Dark (63% or more) Chips, 2/3 Cups – roughly chopped
Reduced Sugar Dried Cranberries, Cherries or Blueberries, ½ Cup
Peanuts or Almonds, 6 Ts – roughly chopped
Pumpkin Seeds, 4 Ts
Please buy organic whenever possible!
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.