Zev’s Oatmeal Cacao Nib Cookies

Adapted from: The Gluten Free Vegan

Yields: 20 cookies

INGREDIENTS:

• 1 cup rolled oats
• ½ cup brown rice flour
• 1 tsp cinnamon
• ¼ tsp baking soda
• ¼ tsp baking powder
• ½ tsp salt
• ¼ cup almond butter
• 2 TBSP coconut oil
• ¼ cup honey
• ¼ cup unsweetened applesauce
• ½ TBSP vanilla extract
• ¼ cup cacao nibs

STEPS:

1. Preheat oven to 350°F.
2. Line a baking sheet with parchment paper.
3. In a small bowl combine oats, brown rice flour, cinnamon, baking soda, baking powder and salt.
4. In another bowl combine almond butter, coconut oil, honey, applesauce and vanilla extract. Whisk well to combine.
5. Add dry ingredients to wet ingredients and mix well to combine.
6. Add cacao nibs and stir to mix in.
7. Drop by ½ TBSP of batter to prepared cookie sheet. Press down each mound very lightly with the heel of your hand.
8. Bake in preheated oven for 15-17 minutes. Let sit and cool on cookie sheet before transferring to an airtight container for storage.
9. Freeze and later toast for a great breakfast or snack alternative.

‍