Dry
1 c. oat flour
1 tbsp. arrowroot flour/powder
1 c. rolled oats
3/4 c. hazelnut meal (I grind up my own hazelnuts for this)
1/2 c. unsweetened shredded coconut
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. mini chocolate chips (I prefer Enjoy Life or homemade) or cacao nibs

Wet
3/4 c. almond milk (or other non dairy milk)
2 tbsp. softened coconut butter
1 chia or flax egg (1 tbsp. chia/flax seeds + 3 tbsp. warm water)
1 tbsp. melted coconut oil
3 tbsp. honey
1/2 tbsp. almond extract

Additional add-ins (optional): 2 tbsp.(or more) shredded coconut, 1/4 c. roughly chopped hazelnuts

Pre-heat oven to 350 F. Lightlhy grease a cookie sheet with coconut oil.
In a medium bowl, combine all of the dry ingredients excluding the chocolate chips and set aside.
In a large bowl, combine all of the wet ingredients and beat until smooth. Add the dry ingredient mixture to the wet ingredients, beating until well incorporated. Fold in the chocolate chips and any add-ins until evenly distributed throughout the cookie dough.
Drop cookies by the spoonful (apprx. 1 tbsp. or less) on a cookie sheet. Bake 10 to 12 minutes. Remove from oven and allow to cool for 2-3 minutes before removing from cookie sheet.
Store in an airtight container or in your belly.

Emma D

Hi. I'm Emma, food enthusiast, clean-eating recipe creator, (very) amateur photographer, life-liver, eater, traveler, farmers market addict, triathlete, healthy ice cream maven and health & fitness nut. One of my many thoughts on life: Discover yourself through discovering the world. Sharing my journey, (the ups & the downs) to a healthy lifestyle with others on my blog, My Upbeet Life.

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