Ingredients
- 1 1/2 cups rolled oats
- 1 cup oat flour
- 1/4 cup brown sugar
- 1 tsp baking soda
- Pinch of salt
- 1 tsp cinnamon
- 1/4 cup melted coconut oil
- 1 Tbsp ground flaxseed
- 1/4 cup syrup
- 1 tsp vanilla extract
- 6 dates, pitted and chopped (about 1/2 cup)
- 1/4-1/3 cup chopped walnuts
Method
- Preheat your oven to 180°C.
- Line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, combine the ground flaxseed with 3 tablespoons of water. Stir to combine, then set aside for 5 minutes to thicken. This will act as the flaxseed and water mixture.
- In a large bowl, mix all the dry ingredients: oats, oat flour, sugar, baking soda, salt, and cinnamon. Whisk until well combined.
- In a separate bowl, mix all the wet ingredients: the flaxseed and water mixture, melted coconut oil, syrup, and vanilla extract. Whisk until well combined.
- Add the wet ingredients to the dry ingredients and stir with a spatula or wooden spoon until fully combined.
- Fold in the chopped dates and walnuts.
- Drop rounded 1.5–2 tablespoons of cookie dough onto the prepared baking sheet.
- Bake for 11–14 minutes, depending on the size of your cookies. Let them cool on the baking sheet for 15 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Servings: 16 cookies