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Thursday, March 28, 2019


Dry Ingredients
¾ cup gluten-free rolled oats
¼ cup gluten-free oat flour
½ teaspoon ground cinnamon
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Wet Ingredients
2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons water, let set for 10 mins)
2 tablespoons melted coconut oil
¼ cup + 2 tablespoons natural, unsalted creamy almond butter
¼ cup coconut sugar
½ teaspoon pure vanilla extract
Add-in Ingredients
½ cup vegan chocolate chips
½ cup walnuts, chopped
Optional topping
2 tablespoons each: vegan chocolate chips and chopped walnuts

Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
In a large bowl, whisk together all of the dry ingredients: oats, flour, cinnamon, baking powder, baking soda and salt.
In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, almond butter, coconut sugar and vanilla. Whisk until smooth.
Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until well combined. Fold in chocolate chips and walnuts.
Scoop 2 tablespoons of cookie dough onto the prepared baking sheet, spaced evenly apart. Using a fork, flatten cookies to desired thickness. They will not spread during baking. Optionally, press chocolate chips and walnuts into the top of each cookie.
Bake for 10-14 minutes. Using a heatproof spatula, lift cookies off the sheet and transfer to a cooling rack. Cool for 1 hour. Enjoy! Storing notes below.
recipe resource here

Retreat recipe here

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  1. This comment has been removed by the author.

  2. This looks delicious! It will be one of my features this Saturday at the Snickerdoodle Link Party! Hope to see you linking up again this week!


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