These cookies are easy to make, don’t require many ingredients, don’t take long to bake, are naturally sweetened and are both vegan and gluten-free. Judah chose macadamias, coconut and cacao nibs, but they could easily be swapped out with dried fruit, nuts, crystalized ginger… or whatever you would like to make your own creation. The only thing that makes these warm cookies even better, is a cold glass of milk or scoop of ice cream!
Gather
Dry
2 cups sprouted spelt flour
1 cup cacao nibs or chocolate chips
1 cup macadamia nits
¾ cup gluten-free rolled oats
½ teaspoon sea salt
¾ teaspoon baking soda
⅛ teaspoon cinnamon
Pinch of ground nutmeg
Flaked sea salt, if desired
Wet
⅔ cup maple syrup
⅔ cup coconut oil
2 tablespoons filtered water
1 teaspoon vanilla extract
Method
Preheat oven to 350°F. Place Dry ingredients in a large mixing bowl and mix well. Combine Wet ingredients in another large bowl. Add wet to dry and mix well. Refrigerate for 15 minutes. Place eight scoops on a well-oiled or parchment paper-lined baking sheet and flatten slightly with hand. Space evenly so cookies have room to spread. Sprinkle with flaked sea salt.
Bake until golden brown, approximately 10 minutes. Allow to cool before enjoying.