Baking is my therapy…but this can get me into trouble. After eating super healthy for over 3 months, I spent a ton of time baking the other day, and ended up JUST eating sugary pastries ALL DAY. I was too busy baking to eat real food, and the muffins and cookies were just coming out of the oven smelling AMAZING. I couldn’t stop. Problem is…by the end of the day, I felt dizzy, depressed and sick to my stomach.
Enter this sweet recipe, based on one I saw in Oh She Glows blog (you must absolutely check this blog out!). It’s Vegan, GF, DF, and super yummy!
So if you have some time this weekend, and love to bake – these are the cookies for you. They couldn’t be easier to make, and are CHOCK FULL of the healthiest, energy giving ingredients. AND even better! you can form into balls and freeze them. They are great right out of the freezer (I have them instead of a granola bar), or you can just pop one or two in the oven after a long day – bam! hot, fresh, healthy cookies in a snap.
THE DRY INGREDIENTS:
1 Cup gluten-free rolled oats, blended into oat flour (just pulse in a blender or food processor)
1/2 Cup almond meal or almond flour (slivered almonds in a blender – done!)
1/2 Cup gluten-free rolled oats
1/2 Cup thinly sliced almonds
1/2 Cup craisins
1/4 Cup Sucanat or coconut sugar or brown sugar
1/4 Cup shredded unsweetened coconut
3 Tbs. mini chocolate chips
2 Tbs. sesame seeds
2 Tbs. chia seeds
3/4 tsp. cinnamon
1/2 tsp sea salt
1/2 tsp baking powder
1/2 tsp baking soda
THE WET INGREDIENTS:
1 Tbs. ground flax + 2 Tbs. water, mixed together (otherwise known as a “flax egg” it’s a great egg substitute)
1/4 cup “drippy” almond butter (make your own! it’s so easy)
1/4 cup coconut oil
1/4 cup pure maple syrup
1 tsp. vanilla
FORM INTO BALLS:
(and try to keep the kids, and yourself, from eating them all!)
After this point, you can either put them in zip lock bag and freeze, or bake at 350 degrees for 13-15 min.