Ingredients:
- 1 Tbsp flaxseed meal for flax egg
- 6 ½ Tbsp water for flax egg
- 1/2 cup melted coconut oil
- 3/4 cup coconut sugar (reduce for less sweetness)
- 1 tsp vanilla extract
- 1 cup sprouted almond flour
- 3/4 cup buckwheat flour or your own gluten free flour choice
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup roughly chopped Sprouted Walnuts
- 1/2 cup rolled oats (add more coconut and walnuts if you skip oats)
- 1/3 cup dairy-free semi-sweet chocolate chips (or dark chocolate chips for less sweetness - we like Enjoy Life mini chips) or fruit sweetened cranberries
- 1/4 cup shredded coconut
Instructions
- Preheat the oven to 350 degrees and prepare two baking sheets by lining them with parchment paper.
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Prepare flax egg in a large mixing bowl by mixing flaxseed meal and water. Set aside for 5 minutes to let gel.
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To the flax egg, add melted coconut oil, coconut sugar, and vanilla and whisk until smooth.
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Add the almond flour, buckwheat flour, baking soda, and salt and stir with a wooden spoon until combined. Then stir in the walnuts, oats, chocolate chips, and coconut until evenly distributed.
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Use a spoon or 1 ½ Tbsp cookie scoop to scoop the dough into balls, then flatten into discs (~2 inches in diameter) and place them on the baking sheets, spacing them 1-2 inches apart. Bake for 12-14 minutes until slightly darker on the edges and a little firm to the touch. Let cool for 10 minutes before enjoying (they will firm up as they cool)!
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Leftover cookies keep at room temperature for 3-4 days, in the refrigerator for 1 week (though the texture will change slightly), or in the freezer for 1 month.
Enjoy for a quick energizing snack or even breakfast on-the-go! But we love to savor with our Superfood Latte Blends and a good book!