Ingredients
¾ cup oats
⅛ cup oat flour (blend oats in a food processor)
¼ cup macadamia nuts pulse blended to chop
2 tablespoon desiccated coconut
¼ cup honey or maple syrup
¼ cup almond butter
pinch salt
For the flax egg:
1 tablespoon milled flaxseed
3 tablespoon water
Instructions
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Preheat the oven to 190C / 375F and line a baking tray with parchment paper.
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Make the flax egg by combining the milled flaxseed and water and stirring well. Set aside for ten minutes.
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Add all the dry ingredients to a bowl. Once the flax egg is ready, add to the bowl along with the honey and almond butter. Stir very thoroughly.
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Wet your hands and then use a cookie scoop or spoon to scoop out enough 'dough' for the cookie. Roll between your hands and then place on the baking tray. Pat down to form a cookie shape. Repeat to get 9-10 small cookies.
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Bake for 10-12 minutes. Transfer to a wire baking rack to cool.
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Recipe via www.throughthefibrofog.com.
