Go Back
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!