This recipe is part of a backlog of recipes I plan on unleashing over the course of the next month or so, basically the holidays knocked me on my ass along with my regular job, and wedding planning (I recently got engaged! Ay-Yo) and it’s lead to me being excruciatingly behind on my recipes. I have had time to cook but not a whole lot of time to write up recipes and present them to the people!
These cookies, despite being originally made for the blog, have become kind of a staple in our house. They started as just a healthy-ish chocolate chip cookie, and evolved through testing into more of a trail mix vibe with rich, flavorful peanut butter, and a variety of fillings.
I find one of the biggest food dilemmas I have on a weekly basis is figuring out snacks. I don’t know about anyone else, but I legit can’t make it through the day without snacks, I mean I work a 10 hour day so honestly I could probably be eating multiple meals. Andrew and I often default to hard boiled eggs in this regard, but every once and a while I come up with something amazing and perfect for that mid morning time when it’s still too early to be socially appropriate to eat lunch. These cookies are IT!
Seriously, these cookies are all of the things, they are sweet, spiced and salty and loaded with your personal favorite trail mix fixings! Our personal favorites here are dark chocolate chips, walnuts and pumpkin seeds but seriously, it’s yours to play with! They’re just the right amount of filling and are so loaded with fiber and healthy fats that they actual keep you kind of full!
Toss those power bars in the trash, you know you never really liked them anyway. It’s time to switch to cookies for second breakfast, thank me later 🙂
Love,
Jackie
- 1 cup rolled oats
- ¼ cup brown rice flour
- ½ cup almond flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp sea salt
- ½ tsp baking soda
- 3 tbsp maple syrup
- 1 cup creamy peanut butter
- 2 tbs ground flax seed
- 5 tbsp coconut oil, melted
- 1 tsp vanilla extract
- ½ cup of a mix of your choice of filling:
- chocolate chips, coconut flakes, dried cranberries, pumpkin seeds, walnuts
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- In a large bowl, combine the oats, brown rice flour, almond flour, cinnamon, nutmeg, ginger, salt and baking soda and toss until combined.
- Add the maple syrup, peanut butter, flax seed, melted coconut oil and vanilla to a food processor and blend on high until smooth.
- Pour the wet mix into the dry mix and mix with a spoon until its fully incorporated and starts to form a dough. You should be able to pick it up and roll it into a ball with your fingers. Add in any toppings that you choose but be sure not to put too much otherwise the cookies won't stay together. Scoop the cookies out 2 tbsp at a time and flatten into large cookies on the baking sheet. You should end up with 10-12 cookies.
- Bake for 15 minutes and test to see if they're done. To test it stick a toothpick in the middle of the cookies and see if it comes out clean. Place them on a cooling rack and let cool. These cookies can keep in the fridge all week.
