Chia Flax Cookie
Updated: Nov 24, 2019
3/4 cup rolled oats
1 cup almond flour (or 1/2 c almond and 1/2 coconut flour)
1/4 cup flax meal
2 tablespoons chia seeds
1/2 teaspoon baking soda
1/4 cup coconut oil, melted
1/4 cup almond butter
1/3 cup agave nectar
1 large egg or substitute with 1/2 tbsp flax meal and 2.5 tbsp water
1 teaspoon vanilla extract (optional)
Preheat oven to 350°F.
Cover 2 baking sheets with parchment paper.
In a food processor mix together dry ingredients except chia seed.
Add egg (or egg substitute), almond butter, oil, vanilla and agave.
Add Chia seed and pulse to combine.
Drop the dough by teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets.
Bake cookies until firm around the edges and golden on top, about 15 minutes.
Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Adapted from a recipe found on Happy Apple Natural Kitchen