Ingredients

The following ingredients have 20 Servings
  • 1 1/2 cups rolled old fashioned oats
  • 3/4 cup + 3 Tablespoons oat flour
  • 1/3 cup coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 flax egg (1 tablespoon ground flaxseed with 3 tablespoons of water)
  • 1/3 cup maple syrup
  • 1/3 cup + 2 Tablespoons melted coconut oil
  • 1 teaspoon vanilla
  • 1/4 cup chopped Medjool dates
  • 1/4 cup finely chopped walnuts

Instruction

  • Preheat oven to 350° F.
  • In a small bowl whisk together ground flaxseed with water to make your flax egg and set aside.
  • In a large bowl, combine the dry ingredients -- oats, oat flour, sugar, baking powder, baking soda and salt.
  • In another bowl combine the wet ingredients -- flaxseed egg, maple syrup, coconut oil and vanilla.
  • Add the wet ingredients into the bowl with the dry ingredients and stir to combine. Gently stir in the chopped dates and walnuts.
  • Place dough in the fridge to setup for 30 minutes (do not skip this step).
  • Drop rounded tablespoons onto a baking sheet lined with parchment paper or a baking stone. Make sure you space the cookies out because they tend to spread a bit. Bake for 10-12 minutes or until cookies are golden brown.
  • Allow cookies to cool on the pan for 1-2 minutes then gently move to a wire rack and cool completely before eating or transferring to a storage container for later. Store cookies in the fridge for up to 5 days or freezer for up to 3 months.