Ingredients

The following ingredients have 22 Servings
  • 1 Tbsp flaxseed meal ((to make flax egg*))
  • 2 ½ Tbsp water ((to make flax egg*))
  • 1/2 cup melted vegan butter or coconut oil
  • 3/4 cup brown sugar ((or coconut sugar))
  • 1 tsp vanilla extract
  • 1 cup almond flour ((if nut-free, try a seed meal))
  • 3/4 cup DIY gluten-free flour blend* ((if not gluten-free, try all-purpose flour))
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup roughly chopped walnuts ((or sub pecans or peanuts))
  • 1/2 cup rolled oats ((if oat-free, sub more coconut and walnuts))
  • 1/3 cup dairy-free semi-sweet chocolate chips
  • 1/4 cup shredded coconut ((also called desiccated coconut))

Instruction

  • Preheat the oven to 350 degrees F (176 C) and prepare two baking sheets by lining them with parchment paper.
  • Prepare flax egg in a large mixing bowl by mixing flaxseed meal and water. Set aside for 5 minutes to let gel.
  • To the flax egg, add melted vegan butter (or coconut oil), brown sugar (or coconut sugar), and vanilla and whisk until smooth.
  • Add the almond flour, gluten-free flour blend, baking soda, and salt and stir with a wooden spoon until combined. Then stir in the walnuts (or pecans), oats, chocolate chips, and coconut until evenly distributed.
  • Use a spoon or 1 ½ Tbsp cookie scoop (we like this one) to scoop the dough into balls, then flatten into discs (~2 inches in diameter) and place them on the baking sheets, spacing them 1-2 inches apart. Bake for 12-14 minutes until slightly darker on the edges and a little firm to the touch. Let cool for 10 minutes before enjoying (they will firm up as they cool)!
  • Leftover cookies keep at room temperature for 3-4 days, in the refrigerator for 1 week (though the texture will change slightly), or in the freezer for 1 month.