Ingredients
- 90 grams oats
- 120 grams almond flour
- 1/2 tsp baking soda
- 2 tbsp mixed seeds
- 4 tbsp coconut oil melted
- 5 tbsp maple syrup
- 60 grams peanut butter
- 60 grams dark chocolate chips
Instructions
- Preheat your oven to 350°F (fan 175°C). Line a baking sheet with parchment paper.
- In a bowl, combine rolled oats, almond flour, mixed seeds and baking soda. Stir until evenly mixed.
- In another bowl, whisk together melted coconut oil, peanut butter and maple syrup until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until a dough forms. Fold in chocolate chips
- Shape Cookies: Scoop about 1-2 tablespoons of dough per cookie and shape into balls. Place them on the baking sheet, spacing them about 2 inches apart. Gently flatten each ball with your fingers or the back of a spoon.
- Bake: Bake for 12-15 minutes, or until the edges are golden. The centers will still look soft but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.
They also freeze well for up to 3 months.
Nutrition
Calories: 212kcal | Carbohydrates: 18g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.05mg | Sodium: 75mg | Potassium: 98mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg
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