1 cup rolled oats, ground to fine flour (gluten-free certified if needed)
1½ cup whole rolled oats (gluten-free certified if needed)
⅓ cup unsweetened coconut flakes
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
⅓ cup almond butter (or sunflower butter for a nut-free option)
⅓ cup NOW brand maple syrup
⅓ cup liquid coconut oil
4 ounces unsweetened applesauce
2 teaspoons vanilla extract
1 flax egg (1 tablespoon flax meal mixed with 3 tablespoons of water- see package instructions)
⅓ cup mini chocolate chips
⅓ cup dried cranberries
2 tablespoons cocoa nibs
Instructions
Preheat oven to 350 degrees. In a blender, add 1 cup rolled oats and blend until they become a flour. Add in the whole oats, shredded coconut, baking soda, baking powder, salt and cinnamon and pulse one or two times to combine (this will break down those rolled outs a tad, but you will still have plenty of large pieces).
In a large bowl add nut butter, maple syrup and oil, whisk together until smooth. Add applesauce, flax egg, vanilla extract and stir until combined.
Pour the contents from the blender into the bowl and stir until combined. Next, add mini chocolate chips, cocoa nibs and dried cranberries.
Using a 2 tablespoon scooper, place cookie balls 2 inches apart on a lined baking sheet. Gently press down with the tines of a fork to slightly flatten. Bake for for 12-14 minutes.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/lunch-box-cookies/