Who is up for baking cookies?! I love recipes that you literally can throw everything into the bowl and magic happens in the oven. Depending on allergies or preferences, you can use carob chips or chocolate chips (any other chip would work too) With Bill being allergic to chocolate, I chose to use carob chips. Again, use whatever version you have on hand. Using a thicker coconut flake and dried cherries would also be incredible in this cookie but I was fresh out.
1 cup of ap flour (try to use organic if you can)
1 cup of gluten free rolled oats
1 tbl ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp coarse salt
2 flax eggs (2 tbl flax meal mixed with 6 tbl of water, stirred and allow to sit for 5 minutes to thicken)
1/3 cup of coconut oil, melted
1/4 cup brown or coconut sugar
1/4 cup of maple syrup
1/2 cup raisins or dried cherries
1/2 cup of coconut flakes
1/3 cup of carob or chocolate chips
Top with a pinch of flake salt on each cookie.
Preheat your oven to 350 degrees and line your baking sheet with parchment or baking liner.
Into a large mixing bowl add your flax and water to make your flax egg. Allow that to thicken for a few minutes then add the remaining wet ingredients. Whisk to combine. I then added the dry ingredients to the wet and using a spoon, combine.
The dough will be heavy. I then added my mix-ins of choice.
Lastly, I using a small cookie scoop to spoon out the cookie dough. Place on the prepared pan. Bake for 10-11 minutes.
Because these cookies don’t flatten and grow so if you want a flatter in appearance cookie, gently press it down with the palm of your hand prior to baking.
— Knead to Cook