Ingredients
Units
Scale
Cookies
- 1 tablespoon freshly ground flax seeds + 3 tablespoons water
- 1 cup almonds
- 1 cup spelt flour
- 1 cup rolled oats
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 /8 teaspoon freshly ground nutmeg
- 1/2 teaspoon sea salt
- 1/3 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
Chocolate Sauce
- 3 tablespoons coconut oil
- 1 tablespoon maple syrup
- 1/4 cup cacao powder
- Pinch of sea salt
Instructions
Cookies
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Place ground flax seeds in a small bowl and add water. Mix well. Let sit for at least 5 minutes.
- Place almonds in a food processor and pulse until finely ground. Place almond meal in a large bowl. Add the flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg and sea salt and mix.
- In another bowl, mix together coconut oil, maple syrup and flax mixture. Add coconut sugar and mix well until dissolved.
- Pour wet mixture into bowl of dry ingredients and mix to combine.
- Scoop out about 2 tablespoons of dough and roll into small balls. Place on parchment lined cookie sheet, leaving some space between each cookie. Slightly press down on the balls with your palm to flatten a bit.
- Place in oven and bake for 10 to 12 minutes.
Chocolate Sauce
- Heat coconut oil in a skillet over medium heat. Once melted, add maple syrup and cacao powder and whisk. Add a pinch of salt, whisk again. Remove from heat.
- Using a fork, drizzle the chocolate sauce onto the cookies.
- Allow the chocolate to set at room temperature. Enjoy!