• Maple Oat Cookies


    Granola-esque, crunchy, guilt-free cookies…would be great with some chocolate chips…inspired from the Whole Foods Market.


    • 2 cups rolled oats
    • 3/4 cup plus 2 tablespoons spelt flour  (I swapped out the 2 tablespoons for flaxseed.)
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon sea salt
    • 1/2 cup coconut oil, melted
    • 1/2 cup pure maple syrup
    • 2 teaspoons vanilla extract


    Preheat oven to 350°F. Place oats in a medium saucepan and toast over medium-high heat, stirring frequently, until oats are slightly golden and fragrant, about 3 minutes. Remove from heat and stir in flour, cinnamon, nutmeg and salt. In a separate bowl, whisk together oil, maple syrup and vanilla until combined. Add maple mixture to oat mixture and stir to combine completely. The dough will be warm. Drop by rounded teaspoonfuls onto a parchment-lined baking sheet. Gently flatten dough with wet fingers and bake until golden brown, about 15 minutes. Cool cookies on a wire rack, then store them in an airtight container.

    Serving size: 1 each, 80 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 10mg sodium, 10g carbohydrate (1g dietary fiber, 3g sugar), 1g protein

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