Ingredients

The following ingredients have 18 Servings
  • 3/4 cup rolled oats
  • 1 cup white whole wheat flour
  • 1/2 cup shredded coconut (unsweetened)
  • 1/2 cup dark chocolate chips
  • 1/3 cup walnuts (chopped)
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3/4 cup brown sugar (packed)
  • 3 tablespoons coconut oil (melted)
  • 1 cup peanut butter (all-natural)
  • 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons water)
  • 1/4 cup + 1 tablespoon Silk unsweetened almond milk

Instruction

  • Preheat oven to 350ºF and spray a cookie sheet with non-stick cooking spray. Set aside.
  • Prepare flax egg by placing 1 tablespoon of ground flax seed and 3 tablespoons of water in a small bowl. Whisk until combined. Place in fridge and let sit for 15 minutes.
  • In a large bowl, mix together all dry ingredients except for brown sugar. Set aside.
  • In a separate bowl add brown sugar to melted coconut oil, whisk until combined. Then, add flax egg and whisk again. Add the rest of the wet ingredients and whisk until combined.
  • Slowly add dry ingredients to wet ingredients. Mix until your cookie dough has formed.
  • Scoop out a heaping tablespoon of dough and roll into a ball. Then, flatted between your palms (the cookies will not expand!). Place on cookie sheet and bake at 350ºF for 10-12 minutes.
  • Remove cookies from oven, let cool, and enjoy!