INGREDIENTS
1 ¼ cups rolled oats
¼ cup oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)
2 ½ tablespoons ground flaxseed
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon ground cloves
¼ teaspoon salt
3 tablespoons melted coconut oil
¼ cup unsalted, natural creamy almond butter
¼ cup coconut sugar
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
blueberries (optional)
INSTRUCTIONS
Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
In a large bowl, whisk together all of the dry ingredients: oats, oat flour, flaxseed, spices and salt.
In a medium bowl, whisk together all of the wet ingredients: coconut oil, almond butter, coconut sugar, maple syrup and vanilla. (and optional blueberries)
Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed.
Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet—spaced evenly apart. Using a fork, flatten cookies about halfway. Cookies will spread during baking.
Bake for 10-15 minutes. Mine took 13 minutes. Place baking sheet on a cooling rack, allowing to cookies to firm up for 10 minutes. Using a heatproof spatula, transfer cookies directly onto the cooling rack. Allow to cool for 1 hour before storing. Storing instructions below. Enjoy!