Ingredients
1 cup gluten-free rolled oats
½ cup gluten-free oat flour
¼ cup dairy-free chocolate chips
¼ cup sunflower seeds
½ cup dried cranberries, chopped
1 tsp ground cinnamon
½ tsp baking powder
½ tsp baking soda
½ tsp sea salt
2 Tbsp flaxseed meal
6 Tbsp water
¼ cup coconut oil, melted
½ cup peanut butter or almond butter
½ cup coconut sugar (use a little bit less than ½)
1 tsp vanilla extract
Directions
⦁ Preheat the oven to 350°F. Grease a cookie sheet with coconut oil.
⦁ In a small bowl, mix together the flaxseed meal and water. Let set for 5 minutes.
⦁ In a large bowl, whisk together the dry ingredients.
⦁ In a medium bowl, whisk together the wet ingredients with the flaxseed/water mixture.
⦁ Add the wet ingredients to the dry ingredients and stir until well combined.
⦁ Scoop 2 tablespoons of dough for each cookie onto a baking sheet, spaced evenly
apart. Use a fork to gently flatten the cookies.
⦁ Bake for 8-12 minutes.
⦁ Remove the cookies from the cookie sheet and place onto a cooling rack. Allow to cool
completely before storing.
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