Ingredients
Equipment
Method
- Heat the oven to 350°F. Line a baking sheet with parchment. Mix the ground flaxseed and water in a small bowl and leave for 5 minutes to thicken.
- Stir together the almond flour, rolled oats, baking soda, salt and cinnamon.
- In another bowl, stir together the coconut oil, applesauce, syrup, vanilla and thickened flax mixture.
- Stir the wet ingredients into the dry ingredients until evenly combined. Fold in the optional nuts or chocolate chips. The mixture should hold together when scooped; let it stand briefly if the oats need time to absorb moisture.
- Divide into 12 portions on the prepared baking sheet. Flatten each into a cookie shape; this dough does not spread like a wheat-flour cookie.
- Bake for 10–12 minutes, until the edges are lightly golden and the tops look set. Let the cookies cool on the baking sheet before moving them; they firm as they cool.
Nutrition
Notes
Sweetener: Use a pourable, vegan, gluten-free maple-flavored sugar-free syrup. Concentrated monk-fruit drops and granulated sweeteners are not direct volume substitutes. Applesauce and the other ingredients contribute naturally occurring sugars.
Texture: Syrup brands and oat absorption vary; allow a loose dough to stand briefly before shaping.
Options: Sunflower seed butter can replace the coconut oil, with a different flavor and texture.
Air fryer: Cook small batches at 325°F, checking after 6 minutes and continuing until the edges are set; secure parchment under the cookies.
Storage: Keep airtight for up to 3 days, or refrigerate for longer storage.
Nutrition: Estimates are for one of twelve cookies without optional nuts or chocolate chips. The calculation uses a generic sugar-free pancake syrup and unsweetened applesauce match. Syrup brands and sweeteners vary, so check your product label; these cookies are not sugar-free.
