Oat-Chocolate Chip-Coconut-Walnut Delights (Vegan, GF, Refined Sugar-Free)

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These cookies are pretty awesome when you want a little something sweet, but also want something you can feel good about eating! Not only are they simple and easy to make, but are also vegan, gluten free, refined sugar free, and are filled with wholesome ingredients. These little delights are soft and chewy while crisp around the edges, and are good enough to have for breakfast (maybe minus the chocolate chips). I fill mine with coconut, walnuts, and chocolate chips, but the possibilities are endless! Other great ideas to add are dried cranberries, cacao nibs, almonds, pecans, or pistachios. I knew these were a hit when my little brother tried them and immediately poured himself a glass of milk and grabbed three more to munch on. If you make these delights, I’m sure they won’t last too long in your house either!

Ingredients:

1 1/4 cup rolled oats (GF if possible)

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

1/2 cup almond flour

1/4 cup oat flour * (or sub more almond flour, brown rice flour, spelt flour, GF all-purpose flour)

1/2 cup (1) ripe banana, mashed

1/2 cup almond butter (or any nut butter)

3 Tbsp maple syrup

2 Tbsp ground flaxseed

3 Tbsp coconut oil, melted

1 tsp vanilla extract

1 cup of additions (dark chocolate chips, chopped walnuts, unsweetened shredded coconut)

Recipe:

Preheat oven to 350 degrees. In a bowl, combine the rolled oats, cinnamon, salt, baking soda, and flour. In another bowl combine the mashed banana, almond butter, maple syrup, flaxseed, coconut oil, and vanilla. Combine the wet ingredients into the dry ingredients and mix until combined. Add chocolate chips, walnuts, and coconut. Using a small cookie scoop (I use an 18/8 measure, which is 1.5 Tbsp), scoop cookies onto a parchment lined baking sheet. Bake in the oven for 10-12 minutes or until cookies are golden brown to your liking. Let cool, and then enjoy!

Notes:

* to make oat flour, simply combine rolled oats into a food processor and process until it resembles the texture of flour.

*I have used 1/4 cup almond butter and 1/4 cup tahini and they come out delicious!

 

 

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