Well, it’s starting to get cold outside and my inner foodie wants to come out! What is it about cold days where you just want to have baked goods? I have been experimenting with oat flour lately and it’s working out really well. I love soaked or sprouted oatmeal with berries and this cookie is great for on the go. My kids like these with a little sun-butter/almond butter spread on top. It then turns into a well balanced snack:) Hope you enjoy:)
Dry Ingredients:
~1 cup of quick gluten free oats
~1 tsp of chia seeds
~¾ cup gluten free oat flour or any sprouted flour
~1 tsp ground cinnamon
~1 ½ tsp baking powder
~⅛ tsp salt
Wet Ingredients:
~1 large egg
~2 tbsp unsalted pastured butter, melted( you could use expeller pressed coconut oil to replace butter)
~1/2 cup of honey
~1 tsp vanilla extract
~¾ cup frozen unsweetened whole strawberries, blueberries and blackberries, slightly thawed and chopped
Directions:
Place all dry ingredients in a bowl and mix well. Mix all wet ingredients in a bowl and mix well. Gently mix all ingredients together and then place in refrigerator for about 45 minutes.
Scoop on to parchment paper. Bake @325 for 16 minutes. Let cool for 15 minutes…