Cowgirl Cookies

Cowgirl Cookies

Instructions

  • 1 Tbsp flaxseed meal for flax egg
  • 2 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.
  • Prepare flax egg in a large mixing bowl by mixing flaxseed meal and water. Set aside for 5 minutes to let gel.
  • To the flax egg, add melted coconut oil, coconut sugar, and vanilla and whisk until smooth.
  • 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.
  • 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)!
  • 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!