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Ingredients
- 3/4 Cup Coconut Oil
- 1/2 Cup Brown Sugar
- 1/2 Cup Turbinado Sugar or raw sugar
- 1.5 Cups Ground Flaxseed
- 1/4 Cup Applesauce
- 1 Tsp Vanilla Extract
- 1.75 Cups Spelt Flour
- 1.5 Cups Oats
- 1.5 Tsp Baking Soda
- 3/4 Tsp Salt
- 1 Cup Dried Fruit we used cried currants
- 3/4 Cup Complement Protein * see note
Ingredients
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Instructions
- Preheat the oven to 350 degrees.
- Mix together the spelt flour, oatmeal, baking soda, and salt; set aside.
- Beat the coconut oil with a whisk until smooth. You may have to microwave it to soften the oil a bit. Whisk in the sugars, then stir in the flaxseed. Add the applesauce and vanilla and mix until uniform.
- Stir the dry ingredients into the wet. Fold in the currants.
- Using an ice cream scoop, place large mounds of cookie dough on a greased cookie sheet. Flatten the cookies with your palm so they are about 3 inches across.
- Bake for 16 minutes, turning the pan around about halfway through baking. Makes 15 large bakery-style cookies.
Recipe Notes
Note: Want an extra boost of protein? Add 3/4 cup of Complement Protein in place of 3/4 cup of Spelt Flour.
Read the blog post where this recipe originally appeared: Flax Desserts