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Makes 18 cookies

 

Ingredients



DRY

• 1 1/2 cup raw nuts, processed (I used pecans

      and almonds)

• 2 1/4 cup organic gluten-free oats

• 1 cup oat flour

• 1 tsp. baking soda

• 1 Tbsp. cinnamon

• 2/3 cup vegan dark chocolate chips

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​WET

• 1/2 cup pure maple syrup

• 1/4 cup unpasteurized honey or agave nectar

• 2 tbsp. unsweetened almond milk

• 3 Tbsp. coconut oil

• 2 tsp. vanilla extract

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What to do

 

Preheat oven to 350 degrees. Process or chop nuts so they are fine. Add all the dry ingredients into a large bowl. Stir.

 

Melt coconut oil. Add wet ingredients to the dry ingredients bowl and stir.



Prepare 2 cookie sheet with coconut oil or for easy cleaning use parchment paper. Use a tbsp to scoop out cookie mixture onto the baking sheet. Press mixture down a bit. You can make your cookies as big or as little as you like. Using a round cookie cutter is also handy. You will have to press the cookies into the mold firmly to keep their shape after they are baked. This recipe made 18 cookies.

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Bake in the middle of the oven for 5 minutes only and then rotate the trays and bake for another 5 minutes. Take out and let cool for 20 minutes. Add to a cookie cooling rack. Make sure you eat a couple while they are still warm!