- Yields: 14 cookies
- Ingredient Notes: Vegetarian, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free
- Each serving
- 170 cal
- 9g fat (5g sat)
- 0mg chol
- 90mg sodium
- 21g carb
- 2g fiber
- 3g protein
Ingredients
- 1 cup oat flour
- 1/2 cup almond flour
- 1/3 cup light brown sugar
- 1/3 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 1/3 cup melted coconut oil
- 1 1/2 teaspoons vanilla extract
- 1/2 cup rolled oats
- 1/4 cup chocolate chips
- 1/4 cup walnut pieces (optional)
Directions
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Combine flours, sugars, baking soda and salt in a large bowl.
In a small bowl, whisk together flax and water until creamy; stir in oil and vanilla. Mix wet ingredients into dry. Fold in oats, chocolate chips and walnuts.
Drop dough onto prepared baking sheets, by the rounded tablespoonful, about 1 inch apart. Press down gently to flatten. Bake until just golden at the edges, 12 to 15 minutes. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Special notes:
Make sure to melt the coconut oil as directed. The texture will be very crumbly if you skip that step.
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