Ingredients

The following ingredients have 12 Servings
  • 1 apples (cored and diced)
  • 1 tbsp flax meal
  • 2 tbsp water
  • 2 tbsp coconut oil (melted)
  • 1/2 cup maple syrup
  • 1/4 tsp vanilla extract
  • 1 cup Gluten Free rolled oats
  • 3/4 cup brown rice flour
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 tbsp powdered peanut butter
  • 1.5 tbsp warm water
  • 1-2 drops liquid stevia (or to taste)
  • 2 tbsp chia seeds

Instruction

  • Preheat oven to 350 F. Prepare a large baking sheet with parchment paper. Prepare a flax egg by stirring together the flax and water in a small ramekin. 
  • Using a hand or standing mixer, mix together flax egg, coconut oil, almond extract, maple syrup and mix until smooth.
  • Fold in diced apples, spices, oats and flour and combine until everything is combined.
  • To the prepared baking sheet, add 1 heaping tablespoon of batter to form a cookie.
  • The batter will be loose and you may need to form it a bit with your hands, but they will harden nicely when they bake. Wetting your hands periodically helps to stick the dough together. 
  • Bake at 350 F for 15 minutes until edges are slightly browned.
  • Remove from the oven and transfer to a wire cooling rack to cool.
  • In a small ramekin mix the drizzle together, you may need a little more water or powdered peanut butter to get the desired consistency.
  • Using a 1/4 tsp, pour drizzle on top of cookies and sprinkle with chia seeds as desired.
  • Enjoy warm or cold. Keep in the refrigerator up to a week or in the freezer up to 30 days.