Description
chewy, sweet, delicious cookies that are actually healthy
Ingredients
Dry Ingredients
- 65g whole spelt flour (1/2 cup)
- 100g rolled oats (1 cup)
- 75g coconut flakes (1 cup)
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 2 flax eggs*
- 100g peanut butter (1/2 cup)
- 100g sugar** (1/2 cup)
- 60ml canola oil (1/4 cup)
- 1/2 teaspoon vanilla extract
- 5 drops almond extract
Add-ins
- 2 handfuls cranberries (whole or chopped)
- 1 handful chopped almonds
- 1 handful sunflower seeds
- 1 teaspoon chia seeds
Instructions
- Preheat the oven to 180C or 350F and line a baking sheet with parchment paper.
- Combine the dry ingredients in a bowl, stirring with a whisk until evenly evenly combined.
- In a separate bowl, combine the wet ingredients together, stirring with a whisk until no large clumps remain.
- Combine the wet ingredients with the dry and fold together with a rubber spatula until no specs of flour remain.
- Add the add-ins and combine until evenly distributed.
- To form the cookies, wet your hands (this will prevent the dough from sticking them) and take 2 tablespoons of dough and form into a cookie shape. The cookies do not spread so the shape/size you make them will stay the same when baked. You should be able to fit all cookies onto 1 baking, as you can space them together quite closely.
- Bake cookies for 14-15 minutes and let them cool on the baking sheet. (Cookies will be very soft when you take them out but will harden as they cool).
Notes
- *To make the flax eggs, combine 2 tablespoons ground flax seeds with 5 tablespoons warm water and let it sit for 10 minutes.
- **You can use white granulated sugar, erythrit or coconut sugar
- Store cookies in an airtight container for up to 1 week.