½cupraisinschocolate chips or your favorite add-ins
¼cupchopped walnutsor your favorite add-in
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
In a medium bowl, whisk together the wet ingredients: coconut oil, almond butter, coconut sugar, maple syrup, flax eggs and vanilla.
In a large bowl, using a rubber spatula, stir together all of the dry ingredients: oats, oat flour, baking powder, cinnamon and salt.
Pour the wet mixture over the dry mixture. Using the spatula, fold and stir until well mixed. Fold in your favorite add-ins. Cookie dough will be sticky.
Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, spread evenly apart. Using a fork, flatten cookies to desired thickness—cookies will only spread a tiny bit.
Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Transfer cookies directly to a cooling rack to cool completely before storing. Storing instructions below. Enjoy!
Notes
Storing Instructions: Store cookies in an airtight container for 1-2 weeks.Freezing Instructions: Store in a freezer-friendly container. Keep for 1-3 months. Thaw at room temperature for about 10-20 minutes before enjoying.