Ingredients

The following ingredients have 19 Servings
  • 3 cups certified gluten free rolled oats
  • 1 cup almond flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup coconut sugar (or organic brown sugar)
  • 1 cup dairy free chocolate chips
  • 3/4 cup cashew butter (or your favorite nut or seed butter)
  • 1/4 cup pure maple syrup
  • 1/2 cup unsweetened plain non-dairy milk (oat, soy or almond milk work well)
  • 1 teaspoon pure vanilla extract

Instruction

  • Preheat the oven to 350°F.
  • Line a baking sheet with parchment paper and set aside.
  • In a large mixing bowl, combine the oats, almond flour, cinnamon, baking soda, salt, coconut sugar and chocolate chips.
  • In a bowl or large measuring cup whisk together the cashew butter, maple syrup, milk, and vanilla.
  • Pour the liquids into the dry ingredients and stir well to combine.
  • Let the dough sit for at least 15 minutes.
  • Using slightly damp hands, form the mixture into balls and flatten into about a 2-3 inch disc. Place them on the prepared baking sheet. You may have to re-dampen your hands as you go so the dough doesn't stick.
  • Bake the cookies for 12 to 14 minutes until starting to brown. Let cool on the baking sheet for about 2 minutes before removing them to a cooling rack to continue cooling completely.