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

Method:

1. Preheat oven to 180°C and line baking sheet with parchment paper.
2. 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.
3. 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
4. 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.
5. Store in an airtight container for up to two days.

Find out more about Dr Coys here...!