Ingredients

The following ingredients have 30 Servings
  • 2 cups gluten free rolled oats
  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking soda
  • 1 tablespoon nutritional yeast
  • 1 teaspoon cinnamon
  • 1/2 teaspoon Himalayan pink salt
  • 1 cup coconut butter
  • 1 cup date paste
  • 1/4 cup molasses
  • 2 flax eggs (2 tablespoons ground flaxseed plus 6 tablespoons water)
  • 1 tablespoon vanilla extract
  • 1 cup chopped raisins
  • 1 cup chopped macadamia nuts
  • 1 cup dark chocolate pieces or vegan chocolate chips (optional for sweeter cookie)

Instruction

  • Preheat oven to 350°F (180°C). Mix 2 tablespoons ground flaxseed with 6 tablespoons water to make flax eggs and set aside.
  • Mix together the oats, flours, baking soda, nutritional yeast, cinnamon and salt in a bowl and set aside. Make sure you break up any clumps, using a whisk works well.
  • Add the coconut butter, date paste, molasses, flax eggs and vanilla into a large bowl and using a stand or hand mixer, beat until mixed well.
  • Using the paddle attachment on your stand mixer or a spoon, mix in dry ingredients putting in half first, then the rest. Mix until just combined. Add in raisins, macadamia nuts, and chocolate chips if using. Mix together well.
  • Using a spoon or small ice cream scooper, drop balls of dough on parchment lined cookie sheets. Pat down flat with your fingers. You want them about 2 inches in diameter.
  • Bake at 350°F (180°C) for 13-15 minutes or until they become golden brown at the edges. Cookies will harden a bit more as they cool.