👩🍳 Instructions
-
1
In a large mixing bowl, combine the nut butter, maple syrup, and vanilla extract. Stir vigorously until the mixture is completely smooth and well combined.
-
2
Add the rolled oats, chia seeds, ground flaxseed, and sea salt to the wet ingredients. Mix thoroughly with a spatula or wooden spoon until all the dry ingredients are fully coated and a thick, sticky dough forms.
-
3
If using, fold in the optional mini chocolate chips, shredded coconut, or chopped nuts until evenly distributed throughout the dough.
-
4
Line a large baking sheet or plate with parchment paper. Using a 1.5 to 2-tablespoon cookie scoop, scoop portions of the dough and roll them into balls. Gently flatten each ball into a disc, about ½ inch thick, and place on the parchment-lined surface.
-
5
Transfer the baking sheet with the formed cookies to the refrigerator. Chill for at least 30 minutes, or preferably 1 hour, to allow the cookies to firm up completely. This is crucial for their texture and stability.
-
6
Once firm, serve immediately or store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the cookies for up to 3 months, thawing in the refrigerator or at room temperature before enjoying.
💡 Notes
Feel free to experiment with different mix-ins like dried cranberries, pumpkin seeds, or even a pinch of cinnamon for varied flavors. If the mixture is too dry, add a teaspoon more nut butter; if too wet, a teaspoon more oats or flaxseed can help. Ensure your nut butter is natural and creamy for best results.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
6g
Total Fat
11g
Saturated Fat
2g
Carbs
18g
Fiber
4g
Sugar
8g
Sodium
50mg
Cholesterol
0mg
