- 2 cups (200 g) One Degree Organics Sprouted Rolled Oats, half of them blended into oat flour (1 cup oat flour, 1 cup rolled oats)
- 1 tbsp (7 g) ground One Degree Organics Flax Seeds
- 4 tbsp water
- ¼ cup (60 g) tahini (or another nut or seed butter of choice)
- ¼ cup (80 g) maple syrup
- ½ tsp sea salt
- ½ tsp baking powder
- ¼ cup One Degree Organics Hemp Seeds
- ¼ cup raisins
- ¼ cup dairy-free chocolate chips
- Preheat the oven to 350 degrees F.
- Mix the ground flax and water together in a medium to large-sized mixing bowl.
- Blend half of the rolled oats into fine oat flour.
- Add the tahini and maple syrup to the flax mixture and whisk together until smooth.
- Add the rolled oats, oat flour, sea salt and baking powder to the mixing bowl with the wet ingredients.
- Fold in the hemp seeds, raisins and chocolate chips.
- Spray a baking tray with non-stick cooking spray or line with parchment paper or a silicone baking-mat.
- Shape the dough into 12 equal-sized cookies and place on the baking tray.
- Bake for 14 minutes.
- Let the cookies cool on the pan for 5-10 minutes before handling then transfer to a cooling rack to cool completely before storing.
- Once cooled, the cookies can be stored in a sealed container at room temperature for up to 4 days, in the fridge for up to 1 week or in the freezer for up to 3 months.
- The cookies will work with 2 cups rolled oats and no oat flour but are harder to form into cookies if you just use rolled oats.
- The hemp seeds, raisins and chocolate chips can be substituted with any add-ins up to ¾ cups total. Cranberries, coconut and walnuts all work well as alternatives.
- For a delicious twist, add 2 tsp orange zest and use cranberries instead of raisins.
- For soft and chewy, low-fat oat cookies, the tahini can be replaced with ½ cup of unsweetened applesauce or ripe mashed banana.
Keywords: gluten-free, oatmeal cookies, easy, breakfast