These are the perfect hearty but delicious cookie for your next outdoor adventure, and I have also fed a variation of them to breastfeeding mamas!
- 1 cup all purpose flour sub GF AP like Bob's Red Mill or King Arthur
- 3 cups rolled oats
- 1/4 cup flax meal
- 1 teaspoon cinnamon
- 1/2 teaspoon fine-ground sea salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 large egg
- 1 large egg yolk
- 3/4 cup unsweetened applesauce
- 1/2 cup avocado oil
- 1/2 cup coconut sugar
- 1/2 cup granulated monkfruit sweetener
- 1 tablespoon vanilla extract
- 1 1/4 cups semi-sweet or dark chocolate chips
- 1 cup unsweetened shredded coconut
- 1 cup walnuts or pecans chopped
- Preheat oven to 350 degrees F and line two baking sheets with nonstick parchment paper. Make sure both of your oven racks are situated close to the middle.
- In a LARGE mixing bowl, whisk together flour, oats, flax meal, cinnamon, salt, baking powder and baking soda.
- In a separate mixing bowl, add egg and egg yolk. Whisk in applesauce, avocado oil, coconut sugar, monkfruit and vanilla.
- Pour wet ingredients into dry and fold until just combined; it’s ok if there’s still some loose flour. Fold in chocolate chips, coconut and nuts. Allow to sit 5 minutes.
- Scoop dough onto baking sheets, approximately 2 tablespoons per cookie. I suggest using a retractable ice cream scoop and dampening it every few cookies to prevent sticking. Leave at least 2” between each.
- Bake for 12 minutes; they will still look glossy and a little underdone. Cool 10 minutes on the baking sheet before carefully transferring to a cooling rack. Cool 5-10 minutes, or until you can pick one up without it falling apart, before enjoying.
- Repeat with remaining dough. Once cookies are completely cool, leftovers will keep tightly sealed at room temperature up to 72 hours or frozen 4 months.