These gluten free cookies are soft and chewy on the inside and crunchy on the outside, just as a cookie should be! The dried figs pair beautifully with the hazelnuts and a good quality dark chocolate. I sold hundreds of these at the Banff Yoga Festival and as requested, here is the recipe! I used cherries at the festival in place of figs. Feel free to use your favourite dried fruit and nuts! Because this makes such a big batch, I often freeze half of the cookie dough to have on hand for later!
Ingredients:
makes about 30 medium sized cookies
- 3/4 cup of coconut oil, soft at room temp. ( like room temp. butter) If you warm the coconut oil the batter will be way too runny so just at room temperature!
- 11/2 cups of coconut sugar
- 2 flax or chia eggs (2 tbsp. of ground flax or ground chia mixed into 6 tbsp. of water, let sit for 10 min. to thicken)
- 1 tsp. of pure vanilla extract or vanilla powder
- 2 cup cups of gluten free organic oat flour (oats ground to a fine powder in your blender)
- 1 tbsp. true cinnamon
- 1 tsp. baking soda
- 1/2 tsp. pink Himalayan salt
- 3 cups of gluten free organic rolled oats
- 1 cup of dark chocolate chunks
- 1 cup of dried figs, chopped
- 1 cup of lightly toasted hazelnuts
Preheat your oven to 350 F.
In a large bowl with electric beaters mix together the coconut oil and sugar.
Add the flax or chia seed eggs and the vanilla and beat until smooth.
Add the oat four, baking soda, cinnamon and salt. Beat until well blended.
Add the oats, hazelnuts and chocolate chunks and blend again with the beaters until just combined. If the mixture is too crumble to roll into balls, add a few tbsp. of water and blend again until it holds together.
Roll into golf ball sized balls and then place on a parchment lined cookie sheet. Press down gently with your hand to flatten slightly.
Bake for 15 minutes until spread and browned around the edges. Remove from the oven, allow to cool slightly before placing on a cooling rack.
Store in an airtight container.