Updated: May 8, 2020
3/4 cup oat flour 3/4 cup rolled oats 1/4 cup finely shredded unsweetened coconut 1/4 cup vegan dark chocolate chips 3/4 tsp baking powder 1/4 tsp sea salt 1/4 cup maple syrup
1 flax egg (1 tbsp of ground flax + 2 tbsp of water, let stand for 5 min) 2 Tbsp nut/seed butter of choice (I prefer Sunflower) 3 Tbsp melted coconut oil* 1/2 tsp vanilla extract
Dash of Cinnamon
In a large bow, stir together flour, oats, coconut,
baking powder & salt
In seperate bowl mix together maple syrup, nut/seed butter, coconut oil, & vanilla. Add to dry ingredients,
stir well. Add in chocolate chips.
Chill in fridge, covered for 30 minutes or overnight.
Preheat over to 350'. Line cookie sheet with
parchment paper or silicone baking mat.
Scoop 1-1.5 tsp size drops onto sheet.
Bake for 10-12 minutes or until edges begin to brown. (remember they will continue to cook for 2 minutes after removing from oven)
Let stand for 5min, then transfer to cooling rack.
Once cooled, store in airtight container for 5-7 days.