Ingredients
Units
Scale
- 1 flax egg (see notes)
- 1 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1 tsp vanilla powder (or vanilla extract*)
- 1/4 tsp baking soda
- 2 tbsp almond butter
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- 1/2 cup diced strawberries (about 5-6 small strawberries)
Instructions
- Start by making the flax egg and set it aside to soak while you prepare the rest of the ingredients.
- Preheat your oven to 175C (347F). Prepare a baking tray lined with parchment paper.
- In a big bowl mix together the oats, almond flour, coconut sugar, sea salt, cinnamon, vanilla powder, and baking soda. In a small bowl stir together the almond butter, maple syrup, and coconut oil. When the flax egg is ready, add it to the wet ingredients and mix.
- Pour the wet ingredients into the dry ingredients and mix well with a spoon or a spatula until it sticks together and everything is well incorporated.
- Fold in the strawberries.
- Optionally, put the dough into the fridge to chill for 30 minutes.
- Wet your fingers and start forming small balls and flattening them a little on the baking tray. (about 1cm thick - they will spread out but I like to flatten them a little so that they're really thin)
- Sprinkle the cookies with a bit of freshly cracked sea salt if desired.
- Bake for 20 minutes or until golden.
- Take them out of the oven and let them sit on the tray for another 5-10 minutes to cool down. Using a spatula, carefully remove them from the parchment paper (they like to stick) and transfer onto a cooling rack and cool completely before storing.
Notes
To make a flax "egg", mix 1 tbsp ground flax seeds with 3 tbsp water, stir and let it sit for 10-15 or until it becomes thicker and kind of slimy like a regular egg.
* if you're using liquid vanilla extract, add it along with the liquid ingredients