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Oatmeal Maple Cookies

Who doesn’t love oatmeal? This cookie recipe is truly amazing. Perfect for pairing with your morning coffee or as an afternoon treat after dinner.

This delightful and simple cookie recipe is not only yummy but also vegan and paleo-friendly.

Enjoy every guilt-free bite!

Prep Time

10 Minutes

Cook Time

7 to 10 Minutes

Total Time

17 to 20 Minutes

Servings

16 small cookies

Ingredients

  • 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

1. Preheat your oven to 350 degrees and line a baking sheet pan with parchment paper.

2. In a large mixing bowl, combine the cashew butter and maple syrup, stirring well using a fork or spoon.

3. Add in the tapioca flour, quick oats, coconut flour, pecans, and white chocolate chips. Mix thoroughly until a dough forms.

4. Using a spoon, scoop out a small amount of dough, roll it into a ball, and then flatten it with the palm of your hand. Place the flattened cookies onto the baking pan and repeat until all the dough is used.

5. Bake in the oven for 7 to 10 minutes.

6. Allow the cookies to cool for 10 minutes before moving them to prevent crumbling.

7. Enjoy!

Store any leftovers covered in the refrigerator for up to one week. Happy baking!

Print

Oatmeal Maple Cookies

Course Dessert
Keyword Dairyfree, Glutenfree, Paleo, Vegan
Prep Time 10 minutes
Servings 16
Author Kimberly Althauser-Lucas

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.
  • In a large mixing bowl, combine the cashew butter and maple syrup, stirring well using a fork or spoon.
  • Add in the tapioca flour, quick oats, coconut flour, pecans, and white chocolate chips. Mix thoroughly until a dough forms.
  • Using a spoon, scoop out a small amount of dough, roll it into a ball, and then flatten it with the palm of your hand. Place the flattened cookies onto the baking pan and repeat until all the dough is used.
  • Bake in the oven for 7 to 10 minutes.
  • Allow the cookies to cool for 10 minutes before moving them to prevent crumbling.
  • Enjoy!
  • Store any leftovers covered in the refrigerator for up to one week. Happy baking!

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