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½ cup gluten-free old fashioned oats
1 cup almond meal (Trader Joes or any health food store….. Or make your own in under 10 seconds)
½ cup ground flaxseed meal (any major grocery store chain)
¼ cup mini semisweet or dark chocolate chip (non dairy choc. Chips optional)
½ tsp baking soda
½ tsp baking powder, double acting
1/8 tsp fine sea salt
½ cup raw unsalted almond butter
¼ cup unsweetened almond milk or milk of choice
2 tablespoons raw organic agave nectar, honey or sweetener of choice
1 tsp almond extract (vanilla works)
Preheat oven to 350 degrees and line two large baking sheets with parchment paper.
In a mini food processor, grind the oats into fine flour.
In a medium-size bowl, combine the dry ingredients (oats through salt)
Add the remaining wet ingredients and stir until well incorporated. The dough should be sticky.
Using a tablespoon scoop one heaping tablespoon of batter at a time onto a baking sheet, leaving 2 inches or more of space between cookies. Using your fingers, shape into round flat saucers.
Bake for 7 minutes.
Allow to cool for 5 mins on baking sheets, then transfer with spatula to a wire cooling rack and cool for an additional 5 minutes.
Makes approx. 23 cookies.