Prep 5 mins
Cook 12 mins
this is an awesome cookie recipe. took me a while to get it just right. i use a wheat free flour blend - but you can make it with regular flour just as well. they are pretty healthy too. low in sugar - high in fiber. i recommend using raw turbinado sugar - it really enhances the flavor. another tip: i use raw, chunky almond butter in this recipe - and i like to use high quality, 70% dark chocolate and chop it up myself for the cookies. also, unsweetened flake coconut is best - these cookies are sweet enough.
- 1 1⁄2 cups oats
- 3⁄4 cup flour (regular or wheat free blend)
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup raw sugar (or brown)
- 1⁄2 cup ground flax seeds
- 1⁄4 cup oil
- 1⁄2 teaspoon vanilla
- 1⁄4 cup soymilk
- 1⁄4 cup almond butter (or any nut butter)
- 3⁄4 cup semisweet chocolate chunk
- 1⁄2 cup flaked coconut (optional)
- 1⁄4 cup dried tart cherry (optional)
- combine all dry ingredients in a large bowl.
- then add all wet ingredients and stir.
- add the chocolate chunks and optional stir-ins.
- form into 2 inch balls and smash them down on the cookie sheet.
- bake at 350 degrees for about 10-12 minutes.
- allow them to cool a few minutes on the cookie sheet before transferring them to a plate.
- note: if you use a gluten free flour blend, add in about 1/4 teaspoons xanthan gum to help hold everything together. i like to use a blend of rice flour, tapioca flour and potato flour - seems to work well.