These cookies are low in sugar and make a great treat for breakfast or anytime of the day! I am not a big fan of protein bars and this cookie is my go-to snack I pack when I am on the go..instead of unhealthy “bars”. This cookie is packed with nuts and seeds and is gluten-free. My kids love them and these cookies make for an easy grab and go when they are short on time for breakfast, or before they run off to sports and practice. The little bit of chocolate chips and coconut make these cookies the perfect little sweet without adding sugar.
1 ¼ cup gluten free oats
1 cup almond flour
1/3 cup chopped roasted almonds (I use lightly salted)
1/3 cup chopped pecans
1/3 cup pumpkin seeds (I use roasted & salted)
1 tablespoon sesame seeds
1/3 cup shredded unsweetened coconut
¼ cup coconut sugar
1 teaspoon ground cinnamon
½ teaspoon sea salt
1/3-1/2 cup vegan chocolate chips (I like Enjoy Life)
1 teaspoon baking soda
2 tablespoon ground flax
6 tablespoon water
1/3 cup creamy peanut butter
1/3 cup crunchy almond butter
¼ cup melted coconut oil
1/3 cup maple syrup
1 teaspoon vanilla extract
1. Make your flax egg by combining the 2 tablespoons of ground flax seed with 6 tablespoons of warm water. Let it sit for 5 minutes to thicken.
2. In a large bowl, combine the oats, almond flour, coconut, nuts, seeds, salt, cinnamon, baking soda, chocolate chips and coconut sugar.
3. In a small bowl, combine the nut butters, melted oil, maple syrup, flax egg and vanilla and mix until creamy.
4. Mix the wet ingredients into the dry ingredients until well blended (Use a wooden spoon and don’t over mix).
5. Prepare your cookie tin with either non-stick spray or parchment paper. I personally do not use cooking spray..I am a big fan of parchment and that is always my preference when cooking.
6. Form the cookie dough into 3 inch cookies and flatten them so they look like the picture. They do not expand during cooking so you do not want them to be shaped into balls-make sure you flatten them out a bit.
7. Bake in the over at 375 degrees for approximately 15-20 minutes. The cooking time will depend on the size of your cookies, but they should be slightly golden brown on the top and bottom.
8. Let cool for at least 10 minutes before moving them to a plate or cooling rack.