Camp Cookies

Camp Cookies
Print Recipe
TOTAL TIME :12minutes20minutes20minutes
Approx3 dozen cookies
  • 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
  1. *NOTE: If you do not want nuts and / or coconut, you'll want to substitute something else. See my blog post below for suggestions!
  2. 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.
  3. In a LARGE mixing bowl, whisk together flour, oats, flax meal, cinnamon, salt, baking powder and baking soda.
  4. In a separate mixing bowl, add egg and egg yolk. Whisk in applesauce, avocado oil, coconut sugar, monkfruit and vanilla.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
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