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Oatmeal Maple Cookies
Who doesn’t love oatmeal?!
This cookie recipe is an amazing.
Great to have with coffee in the mornings or an afternoon treat after dinner.
This yummy simple cookie recipe is vegan, and paleo friendly.
Enjoy!
Prep Time
10 Minutes
Cook Time
7 to 10 Minutes
Total Time
17 to 20 Minutes
Servings
16 small cookies
Ingredients
Cookie Batter
- 150g organic cashew butter
- 100g Lakanto maple syrup
- 25 g tapioca flour or cassava flour.
- 50g of gluten free quick oats
- 10g of coconut flour
- 1/4 cup of chopped pecans
- 1/4 cup of chopped Lily’s white chocolate chips
Directions
- Preheat your oven to 350 degrees and line a baking sheet pan with parchment paper.
- In a large mixing bowl add the cashew butter and maple syrup and stir well using a fork or spoon.
- Next, add in the tapioca flour, quick oats, coconut flour, pecans, white chocolate chips and mix well until a dough forms.
- Using a spoon, spoon out a small sized dough and roll it into a ball and flatten with palm of hand. Place onto the baking pan and repeat until you have used up all the dough.
- Bake in the oven for 7 to 10 minutes
- Allow the cookies to cool off for 10 minutes before moving the cookies so they don’t crumble.
- Enjoy!
- Store leftovers covered in the refrigerator for up to one week.
Oatmeal Maple Cookies
Servings 16
Equipment
- Baking Sheet Pan
- Food Scale
Ingredients
- 150 grams organic cashew butter
- 100 grams Lakanto maple syrup
- 25 grams tapioca or cassava flour
- 50 grams gluten free quick oats
- 10 grams coconut flour
- ¼ cup chopped pecans
- ¼ cup chopped Lily's white chocolate chips
Instructions
- Preheat your oven to 350 degrees and line a baking sheet pan with parchment paper.2. In a large mixing bowl add the cashew butter and maple syrup and stir well using a fork or spoon. 3. Next, add in the tapioca flour, quick oats, coconut flour, pecans, white chocolate chips and mix well until a dough forms.4. Using a spoon, spoon out a small sized dough and roll it into a ball and flatten with palm of hand. Place onto the baking pan and repeat until you have used up all the dough.5. Bake in the oven for 7 to 10 minutes. 6. Allow the cookies to cool off for 10 minutes before moving the cookies so they don't crumble. 7. Enjoy!8. Store leftovers covered in the refrigerator for up to one week.
