These cookies are high in healthy fats, which means they are filling (honestly they could probably be eaten for breakfast if need be! Although I haven’t tried it with real eggs, I’m sure you can use two eggs instead of flax :)
Ingredients
2Tbsp.flax
5Tbsp.water
1cupgluten free flour
1 1/2cupgluten free oats
1cupcoconut flakes
3/4cupalmond butter
2Tbsp.avocado oil
1/4cupcoconut butter
1tsp.vanilla
3tsp.cinnamon
1/2cupcoconut sugar
2Tbsp.maple syrup
1tsp.baking soda
1tsp.baking powder
2/3cupvegan chocolate chips
Instructions
Preheat oven to 350 degrees.
In a small bowl, combine flax and warm water. Stir together until the mixture thickens slightly—this is an egg substitute!
In the microwave, melt the coconut butter until almost liquid. Then place in medium bowl along with avocado oil, almond butter, flax mixture, vanilla, and maple syrup. Mix ingredients together until smooth.
In separate bowl, combine flour, oats, coconut flakes, cinnamon, coconut sugar, baking powder, and baking soda—mix together. Add wet ingredients to dry and mix together, making sure to get all of the dry ingredients from the bottom of the bowl. Finally, add the chocolate chips.
Roll dough into 2-3 inch balls and place on a nonstick baking sheet. Place in oven for 15-18 minutes.
When time is up, remove from oven and allow to cool for 5 minutes, then enjoy!