Author: Wholesome Patisserie, Adapted from Oh She Glows
Recipe type: Gluten Free, Vegan
Prep time:
Cook time:
Total time:
Serves: Makes: 15-20 cookies
Ingredients
Flax Egg
1 Tbsp ground flax + 2 Tbsp water, mixed together
Dry Ingredients
1 cup gluten free oat flour
½ cup almond meal
½ cup desiccated coconut
½ cup cacao powder
¼ cup coconut sugar
¼ cup cacao nibs
½ cup pumpkin seeds
½ tsp baking soda
½ tsp baking powder
Wet Ingredients
½ cup almond butter
¼ cup coconut oil, melted
¼ cup maple syrup
1 tsp vanilla bean extract
Method
Preheat oven to 180ºC (356ºF), line a baking tray with parchment paper, set aside.
Make flax egg by mixing together the ground flax and water, mix well and set aside to thicken.
In a large mixing bowl, combine all dry ingredients until well blended, set aside.
In a small mixing bowl, combine all wet ingredients and prepared flax egg.
Pour wet mixture into dry, mix until smooth and well combined.
Roll mixture into balls, approx. the size of a golf ball. Place on prepared tray and press down to create a thick round disc.
Repeat with remaining mixture.
Bake for 10-12 minutes or until cookies crack slightly on top and turn lightly golden around the edges.
Remove and cool on tray for 5 minutes.
Transfer to a wire rack to cool completely.
Enjoy!
Notes
Store in an airtight container, refrigerated or in the pantry for 1 week - 10 days. If you don’t have gluten free oat flour, simply process gluten free rolled oats into a fine flour.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=5846