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Notes: 1) For a completely gluten-free cookie, be sure to use certified gluten-free rolled oats and to check all other ingredient labels. 2) To make oat flour: Add 1 cup of rolled oats into a high speed blender and process on high until a flour forms. 3) To make almond meal, add a scant 1/2 cup of almonds into a high speed blender and blend on high until a fine meal forms. Break up clumps with your fingers and measure as normal. 4) The raw almond butter I used was very drippy, so be sure to use a drippy, all-natural nut butter if possible.
Dry Ingredients
•1 cup gluten-free rolled oats, blended into oat flour
•1/2 cup almond meal or almond flour
•1/2 cup gluten-free rolled oats
•1/2 cup thinly sliced almonds
•1/4 cup Sucanat or coconut sugar or brown sugar
•1/4 cup shredded unsweetened coconut
•3 tablespoons mini dark chocolate chips (or finely chopped chocolate)
•2 tablespoons raw cacao nibs
•2 tablespoons sunflower seeds
•2 tablespoons sesame seeds
•2 tablespoons chia seeds
•3/4 teaspoon cinnamon
•1/2 tsp fine grain sea salt
•1/2 tsp baking powder
•1/2 tsp baking soda
Wet Ingredients
•1 tablespoon ground flax + 2 tablespoons water, mixed together
•1/4 cup "drippy" raw almond butter (or other all-natural nut butter)
•1/4 cup coconut oil
•1/4 cup pure maple syrup (or other liquid sweetener)
•1 tsp vanilla
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1st Keep
 ebranstrom
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