Photo credit: Angela Liddon (Oh She Glows cookbook)
1 Tbsp ground flaxseed
1/4 cup coconut oil or vegan butter
1/4 cup almond butter (I like Justin’s Maple flavor)
1/2 cup brown sugar
1/4 cup pure maple syrup
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup gluten-free rolled oats*
1 cup almonds (unsalted)*
1/4 to 1/2 cup vegan chocolate chips
*Put oats and almonds into a food processor and grind into a flour.
Preheat oven to 350. In a small bowl, combine flaxseed with 3 Tbsp water and set aside to thicken.
In a large bowl, beat together coconut oil and almond butter. Add sugar and syrup and beat an additional minute. Then beat in the flaxseed mixture and vanilla. One by one, beat in the baking powder, soda, salt, and oat/almond flour. Fold in the chocolate chips.
Form into 1-inch balls (I use a small melon baller) and place on a cookie sheet about 2 inches apart. Bake for 12-14 minutes. They will be very soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack. Makes about 2 dozen.
Now, the challenge — try not to eat them all at once! Take them to work or put some in the freezer so you’re not tempted. Enjoy!