Snacking Cookies (GF / DF)

Ingredients

• 3 tbsp coconut oil (melted and slightly cooled)
• 0.333 cup creamy almond butter
• 0.5 cup coconut sugar
• 1 egg
• 1 tsp vanilla extract
• 0.25 cup almond flour (packed)
• 1 cup gluten free rolled oats
• 0.5 tsp baking soda
• 0.25 tsp salt
• 1 tsp cinnamon
• 0.5 cup walnuts (roughly chopped)
• 3 tbsp pepitas
• 3 tbsp hemp seeds
• 0.5 cup dark chocolate chips (or chocolate chunks)

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a large mixing bowl, combine the melted and slightly cooled coconut oil, creamy almond butter, coconut sugar, egg, and vanilla extract.

3. 3

   Whisk the wet ingredients well until the mixture is smooth and fully combined.

4. 4

   Add the almond flour, gluten-free rolled oats, baking soda, cinnamon, salt, roughly chopped walnuts, pepitas, and hemp seeds to the bowl.

5. 5

   Mix the ingredients together until they are fully incorporated and a dough forms.

6. 6

   Gently fold in the dark chocolate chips or chunks.

7. 7

   Line a baking sheet with parchment paper.

8. 8

   Scoop the dough and place dough balls onto the prepared baking sheet.

9. 9

   Bake for 13-14 minutes until the cookies are golden brown.

10. 10

    Remove from the oven and let cool on the pan for a few minutes before transferring to a wire rack.

Notes

These cookies can be frozen and eaten cold straight out of the freezer or defrosted and eaten at room temperature. The author specifically recommends them frozen for a unique texture. Great for postpartum meal prep.

Nutrition per serving

• snack
• dessert
• gluten-free
• dairy-free
• baked
• high-protein
• healthy fats
• meal prep