Gluten-Free Dairy-Free Snacking Cookies

Ingredients

• 13 tablespoon coconut oil(42g)
• 20.33 cup creamy almond butter(86g)
• 30.5 cup coconut sugar(100g)
• 41 egg(50g)
• 51 teaspoon vanilla extract(4g)
• 60.25 cup almond flour(28g)
• 71 cup gluten free rolled oats(90g)
• 80.5 teaspoon baking soda(3g)
• 90.25 teaspoon salt(1.5g)
• 101 teaspoon cinnamon(2.6g)
• 110.5 cup walnuts, roughly chopped(60g)
• 123 tablespoon pepitas(30g)
• 133 tablespoon hemp seeds(30g)
• 140.5 cup dark chocolate chips or chocolate chunks(85g)

Instructions

1. 1Preheat oven to 350°F (175°C).
2. 2In a large bowl, whisk together melted coconut oil, almond butter, coconut sugar, egg, and vanilla extract until smooth.
3. 3Add almond flour, rolled oats, baking soda, salt, and cinnamon. Mix until combined.
4. 4Stir in chopped walnuts, pepitas, and hemp seeds until evenly distributed.
5. 5Fold in dark chocolate chips or chunks.
6. 6Scoop dough balls onto a parchment-lined baking sheet.
7. 7Bake for 13-14 minutes, or until golden brown.
8. 8Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
9. 9Store in an airtight container. Cookies can be frozen and eaten cold or defrosted to room temperature.