Ingredients
Scale
- 1 cup (80 g) quick oats (GF if needed)
- 1 3/4 cup (196 g) almond flour
- 1/4 cup (50 g) coconut sugar*
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1 flax “egg” (1 Tbsp (7 g) ground flax + 3 Tbsp water)
- 1/4 cup (60 ml) maple syrup
- 2 Tbsp (30 g) vegan butter, melted**
- Optional: 1/4 – 1/2 cup (40 – 80 g) dairy-free chocolate chips
Instructions
- Preheat your oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, combine the oats, almond flour, sugar, cornstarch, and baking soda. Add the flax egg, maple syrup and butter, mixing until fully combined. The dough should be a little sticky but still easy to work with. If it’s too sticky, add a tablespoon of almond flour at a time until it’s easier to handle. If you’re adding chocolate chips to the batter, mix them in here.
- Using a rounded tablespoon, scoop out the dough and roll it into a ball between your palms. Drop the dough onto your prepared baking sheet and gently flatten it with your fingers. The cookies won’t really spread, so shape them how you want the finished cookie to look.
- Bake for 9 – 11 minutes, until the edges begin to turn golden brown.
- Remove the cookies from the oven and let them cool for 10 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container at room temperature for up to a week.
- Optional: melt some chocolate chips and use a spoon to drizzle chocolate over the cookies. Place them in the fridge to set before enjoying.
Notes
* You can also use brown sugar.
** You can also use coconut oil. Or you can use regular butter if you don’t need these to be vegan.
- Prep Time: 10 mins
- Cook Time: 10 mins