Ingredients

The following ingredients have 6 Servings
  • 1 ¼ cups rolled oats
  • ¼ cup oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
  • 2 ½ tablespoons ground flaxseed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • ¼ teaspoon salt
  • 3 tablespoons melted coconut oil
  • ¼ cup unsalted, natural creamy almond butter
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • 1 teaspoon pure vanilla extract

Instruction

  • Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
  • In a large bowl, whisk together all of the dry ingredients: oats, oat flour, flaxseed, spices and salt.
  • In a medium bowl, whisk together all of the wet ingredients: coconut oil, almond butter, coconut sugar, maple syrup and vanilla.
  • Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed.
  • Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet—spaced evenly apart. Using a fork, flatten cookies about halfway. Cookies will spread during baking.
  • Bake for 10-15 minutes. Mine took 13 minutes. Place baking sheet on a cooling rack, allowing to cookies to firm up for 10 minutes. Using a heatproof spatula, transfer cookies directly onto the cooling rack. Allow to cool for 1 hour before storing. Storing instructions below. Enjoy!