Vegan. Gluten Free. Dairy Free. Egg Free. 

Makes aprox. 35 small cookies, or 18 large cookies.

115g 1 Cup + 3 tbsps Oat Flour (see notes below***)
28g 1/4 Cup Blanched Almond Flour (We use Bobs Red Mill)
29g 1/4 Cup Arrowroot Flour
64g 1/4 Cup Almond Butter
40g 1/4 Cup Coconut Blossom Sugar
76g 1/4 Cup Maple Syrup (or your fav liquid sweetener)
100g 1/2 Cup Coconut Oil
16g 3 Tbsps Psyllium Husk
17g 1 Tbsp Vanilla extract
3g 1/2 tsp Baking soda
6g 1 tsp Celtic Sea Salt (or 3/4 tsp Pink Himalayan)

144g 1 Cup Raiz The Bar Classic Authentic Me, chopped into small chunks/ chips (aprox. 3 bars)

Notes: ***In a high speed blender, blend GF Oats to make a fine flour, we use Bobs Red Mill.

 

Directions:

Preheat oven 180C.

In a large bowl, combine all dry ingredients, except chocolate chunks.

In a separate medium size bowl, combine all wet ingredients.

Combine wet ingredients into dry ingredient bowl and mix well with a spatula, whisk, or hands into a well incorporated dough. The dough should be quite wet. Fold in the chocolate chunks.

On a parchment lined baking tray measure aprox 2 tsps for each cookie, ensuring they are separated as they will slightly spread as they bake.

Bake cookies for 11 minutes (oven temperature may vary.) 

Allow to cool completely on a cooling rack and enjoy!

Storage:  Cookies store well in an airtight sealed glass container on the counter top.