Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups gluten free oats
  • 1/2 cup gluten free oat flour
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup walnuts, chopped
  • 1/4 cup pecans, chopped
  • 1 tablespoon chia seeds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 flax eggs
  • 1/3 cup maple syrup
  • 1/3 cup almond butter, melted
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/3 cup dry blueberries

Instruction

  • Preheat oven to 350°F.
  • Line a baking sheet with parchment paper.
  • To a large bowl add gluten free oats, gluten free oat flour, coconut flakes, walnuts, pecans, chia seeds, ground cinnamon, baking powder, baking soda, and salt. Stir together.
  • Make flax eggs: Combine 2 tablespoons of ground flax seed with 6 tablespoons of water in a small bowl. Stir until the mixture is thick and creamy, then let it sit for 1-2 minutes.
  • To a small bowl, add maple syrup, almond butter, coconut oil, vanilla extract and flax egg. Using a whisk stir everything together until smooth.
  • Pour wet mixture over the dry ingredients. Using a spatula mix everything together. Lastly add the dry blueberries. Mix together.
  • Using your hands form dough into 1 1/2″ balls gently press down to flatten. (you should be able to get about 11-12 cookies)
  • Bake for 15-17 minutes. Let rest to cool. Serve!