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Gluten-Free Superfood Oatmeal Cookies

  • 1 cup hazelnut flour
  • 3/4 cup brown rice flour
  • 3 cups rolled oats
  • 1/2 cup shredded coconut
  • 1/4 cup pine nuts
  • 1/2 cup coconut palm sugar
  • 1/3 cup Healthworks Cacao Nibs
  • 1/4 cup mesquite pod powder
  • 1 cup raw chopped walnuts
  • pinch of sea salt
  • 3 large organic eggs, beaten
  • 1/4 cup almond milk
  • 2 tablespoons maple syrup
  • 1/3 cup Healthworks Coconut Oil, softened
  • olive oil spray
  1. Preheat oven to 350° F.
  2. In a large mixing bowl, combine flours, oats, coconut, hemp seeds, coconut palm sugar, cacao nibs, mesquite, walnuts and sea salt and mix well.
  3. In a separate mixing bowl, combine eggs, almond milk, maple syrup and coconut oil, whisk well. Pour wet mixture over the dry mixture and stir until well combined.
  4. Use a measuring spoon as a guide to form balls (2-tablespoons worth) and place on a cookie sheet sprayed with olive oil spray.
  5. Bake for 10-14 minutes depending on your oven. They will firm up and set as they cool, so be careful not to over-cook them. When they come out of the oven, you can use a fork to gently press them flat. Hold the edges gently with your fingers so they don’t crumble.
  6. Cool for 10 minutes before devouring.

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