Oatmeal Chocolate Chunk Cookies

Oatmeal Chocolate Chunk Cookies

Gluten-Free, Dairy-Free, Refined Sugar-Free

Prep Time: 10 minutes

Cook time: 15 minutes

Makes 12 cookies

Ingredients

• ¼ cup Lee’s Ghee, room temperature (Plain Jane or Brown Butter)
• 2 tablespoons cashew butter (or nut butter of your choice)
• 1 egg
• 1 teaspoon pure vanilla extract
• 1/3 cup coconut sugar
• 1 cup gluten-free rolled oats
• ½ cup almond flour
• ½ teaspoon baking soda
• ¼ teaspoon of sea salt
• ½ teaspoon cinnamon
• 1/3 cup unsweetened coconut flakes
• 1/3 cup chopped walnuts
• 1/3 cup chocolate chunks 

Directions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the ghee, cashew butter, egg, vanilla extract and coconut sugar.
3. Add the oats, almond flour, baking soda, salt and cinnamon to the bowl and stir to combine.
4. Fold in the coconut flakes, walnuts and chocolate chunks.
5. Onto your lined baking sheet, scoop dough into 12 equal-sized balls and arrange to leave 1-2 inches of space around each. Lightly flatten each cookie.
6. Bake for 12 to 15 minutes or until light brown, the centers will still be soft.
7. Remove from the oven and allow to cool for 10 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
8. Store covered in an airtight container.

Notes: You can use a flax egg (1 tbsp flax meal + 2.5 tbsp water) instead of a regular egg. Replace any of the add-ins with your favourite nuts, seeds or dried fruit.