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Superfood Oatmeal Cookies

*Total Time includes 30 minutes of resting time for the dough before baking.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings 24 cookies
Author Rachael DeVaux

Ingredients

  • 2 large eggs room temperature
  • 1/4 cup melted coconut oil room temperature
  • 1/2 cup runny, natural almond butter (or substitute peanut butter)
  • 3/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 cup almond flour
  • 1/2 cup oat flour
  • 1/2 cup ground flaxseed meal
  • 1 1/4 cups gluten-free rolled oats
  • 1/4 cup hempseeds
  • 2 scoops collagen peptides (optional)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup chopped walnuts
  • 3 ounces dark chocolate chopped, divided
  • Flaky salt for garnish (I like Maldon)

Instructions

  • Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
  • In a large mixing bowl, add the eggs, coconut oil, nut butter, coconut sugar, maple syrup, and vanilla extract. Whisk until combined and smooth.
  • In a separate bowl, mix together the almond flour, oat flour, flaxseed meal, oats, hempseeds, collagen (if using), cinnamon, salt, baking soda, and baking powder. Whisk until there are no clumps.
  • Slowly add the dry ingredients to the wet ingredients, stirring until combined. The dough will be very, very thick and a bit sticky. Once combined, stir in the walnuts and about 3/4 of the chocolate, reserving the rest for garnish.
  • Using a medium-sized cookie scoop, divide the dough into 24 balls, placing them on one of the prepared baking sheets. Press a few chunks of the remaining chocolate into each cookie. Transfer the sheet to the freezer and allow the dough to rest for about 30 minutes.
  • Remove from the freezer and transfer 8 cookies to the other prepared baking sheet. Bake on the middle rack for 11-14 minutes, depending on your preference of chewy vs. crispy, until golden and crisp on the edges. Remove from the oven and sprinkle with flaky salt. Transfer to a baking rack to cool and repeat with the remaining cookies.
  • Allow cookies to cool entirely before storing. Enjoy!

To Store Baked Cookies:

  • Fully baked cookies will stay fresh in an airtight container on the countertop for up to 3 days, or up to 2 weeks in the fridge. Store in the freezer, in a freezer-friendly container, for up to 3 months.

To Store Cookie Dough:

  • If you are prepping for baby or making for a new mom, this cookie dough will freeze great! Follow the directions listed above, scooping out the dough into 24 balls. Place on a cookie sheet lined with parchment paper and freeze for 12-24 hours.
  • Once the dough has solidified, add the dough balls to a Tupperware, adding a piece of parchment paper between each layer so the cookies do not stick together. Label and freeze!
  • When you want to bake the cookies, simply add 2-3 minutes to the cooking time and bake from frozen. No need to let them thaw.