Ingredients

• 3/4 cup Gluten-Free All-Purpose Baker Flour Blend
• 3/4 cup vegan semisweet chocolate chips
• 1/2 cup raw walnuts, chopped
• 1/2 cup rolled oats
• 1/2 cup cane sugar
• 1 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon himalayan sea salt
• 1/4 teaspoon baking soda
• 1/3 cup coconut milk
• 1/3 cup maple syrup
• 1 tablespoon chia seeds
• 1/4 cup coconut oil, softened
• 1/2 cup almond butter

Instructions

1. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper and set aside.
2. In a large bowl, combine the flour blend, chocolate chips, walnuts, oats, sugar, baking powder, cinnamon, salt, and baking soda. Mix gently until combined.
3. In a blender, combine the coconut milk, maple syrup, and chia seeds. Blend until the chia is fully dissolved, about 1 minute. Add the wet blended mix to the dry mix, along with the coconut oil and almond butter. Mix until everything is fully incorporated and forms a soft dough.
4. Using a 1/4 cup measure, scoop the dough onto the prepared baking sheets, spacing each cookie 5 inches apart, and flattening each cookie slightly. Bake for 20 to 25 minutes, until the edges are golden brown. Transfer to a cooling rack. The cookies should still be a little soft when you remove them, but they'll firm up as they cool. Store the cooled cookies in an airtight container at room temperature for up to 3 days.