01
Mar
Dry Ingredients:
- 1 cup oats (Bob’s Redmill Gluten Free Organic Old Fashioned Rolled Oats)
- 1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 tsp. cinnamon
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. sea salt
Wet Ingredients:
- 6 Tbsp. melted butter or ghee (Tinstar or Kerrygold)*
- ¼ cup sugar alternative ( King Arthur Baking Sugar Alternative)*
- ¼ cup maple syrup or molasses (I mix the two)
- 2 flax “eggs” (2 Tbsp. ground flax meal and 6 Tbsp. water blended well and refrigerated for 15 min)*
- 1 tsp. vanilla (Trader Joes, Bourbon vanilla)
- 1/2 cup Lily’s Chocolate Chips
Instructions
In separate bowls combine all wet ingredients and all dry ingredients, mixing well. Dump dry ingredients into well blended wet ingredients and fold until combined. Refrigerate for 15 to 30 minutes. Scoop spoonfulls onto parchment lined paper and bake for 10 to 13 minutes.
*The health coach in me loves the combination of ingredients here, however, feel free to make the following substitutions and/or additions to suit your needs . The measurements stay the same:
- Chicken eggs for flax “eggs”
- Coconut oil for butter
- Sugar or coconut sugar for sugar alternative
- Adding ½ cup chopped bacon
- Adding ½ cup of chopped nuts
