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Oatmeal Cookies


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)


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!


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