VEGAN ALMOND BUTTER CHOCOLATE CHIP WALNUT OAT COOKIES

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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