| 14 | 65 | 69 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 45 min | 20 min | 55 |
| 3 cup | Bob's Red Mill Gluten Free Quick Cooking Oatmeal |
| 1 cup | Coconut flour |
| 1 cup | Coconut, shredded, unsweetened |
| 1 tsp | Baking soda |
| 3 tsp | Vanilla bean powder |
| 1/3 cup | Peanut butter, natural (sugar free) |
| 1/2 tbsp | Peanuts (chopped) |
| 3/4 cup | Almond milk, unsweetened |
| 1/2 tbsp | Cinnamon |
| 1/4 cup | Chia seeds |
| 3/4 cup | Water ((water or other base liquid)) |
| 1/2 cup | Applesauce, unsweetened (suggested amount for sweetness and texture, add to your liking) |
| 1 tbsp | Coconut oil |
| 1 cup | Carob chocolate chips |
1. Preheat oven to 350F.
1. In a separate bowl, mix chia and water and stir well so liquid and chia are evenly distributed and free from clumps. Cover and let sit for at least 10 min.
2. Set half of the oatmeal portion aside and mix the remaining dry ingredients in a large mixing bowl. Add peanut butter and mix dry ingredients, gradually adding more oatmeal as the mixture becomes moist. Add almond milk slowly to add extra moisture to the mix. Add apple sauce to the mix as well; it also helps add moisture to the batter but acts as a sweetening agent.
3. Add soaked chia seeds and slowly add oatmeal, mixing thoroughly with spoon or hands. Continue to add more almond milk, apple sauce or water or base flavour as needed to achieve desired cookie dough texture after mixing all ingredients together.
4. Coat the baking sheet with coconut oil or a liner, then add dollops of the cookie dough to get an idea of spacing.
5. Using a fork to press down on the cookie to shape it.
6. Place in the middle rack of the oven. Bake for 10-12 minutes. Bake for a shorter time if cookies are formed smaller. Test a cookie to see if the toothpick or fork comes out dry.
