Imagine eating cookies for breakfast and not feel bad about it?! Well, in that case, these gluten and sugar-free oat cookies are for you!
Here’s what you’ll need:
1 egg (for vegan version sub with flax egg, 2 tbsp flax meal + 2 tbsp plant-based milk)
100g gluten free oats
50g ground almonds
100g Dr.Coy’s Coconut Oil, melted
30g Dr.Coy’s Coconut Flour
80g Dr.Coy’s Stevia Erylite
100g Almond Butter
40g pumpkin seeds
40g chopped nuts of choice
1/2tsp Baking Soda
Preheat oven to 180°C and line baking sheet with parchment paper.
In a bowl whisk the egg, then add nut butter and coconut oil and stevia. Whisk until combined. In a separate bowl the rest of the ingredients. Add dry ingredients into wet ingredients and combine well.
Scoop out dough using ice cream scoop as a measure and place onto baking sheet, flatten with your hand forming a cookie. You should get about 12
Bake in the oven for about 10-15 minutes until cookies appear slightly brown. Take out of the oven and let cool for about 5-10 minutes.
Store in an airtight container for up to two days.