These wholesome oatmeal cookies are chewy and moist, featuring sweet fig-like mulberries and comforting spice. Plus, with very high amounts of EFAs, fiber, and even protein, I blame reaching for seconds on . . . the nutrition, of course!
Note: For a gluten-free recipe, replace the whole wheat flour with a GF substitute, and use GF oats.
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2 Tbsp Navitas Naturals Sprouted Flax Powder |
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1/4 cup Navitas Naturals Twister Omega Blend |
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1/4 cup Navitas Naturals Yacon Syrup |
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1/4 cup Navitas Naturals Palm Sugar |
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2/3 cup Navitas Naturals Mulberries |
| 1/3 cup water | |
| 3 Tbsp coconut oil, melted | |
| ¼ cup applesauce | |
| 1 tsp vanilla extract | |
| ½ tsp baking soda | |
| ½ tsp baking powder | |
| 1 tsp cinnamon powder | |
| ¼ tsp allspice | |
| ¼ tsp sea salt | |
| ¾ cup whole wheat flour | |
| 1 cup rolled oats |
Preheat oven to 350 degrees.
Mix water and flax powder together in a cup and set aside for 15 minutes.
In a medium bowl, stir together coconut oil, applesauce, yacon syrup, palm sugar and vanilla. Add baking soda, baking powder, cinnamon, allspice and salt, stirring until just combined. Mix in flour and sprouted omega blend, then oats. Fold in the mulberries.
Drop spoonfuls of dough onto a greased cookie sheet. Bake for 12-15 minutes (do not overcook for best moistness). Let cool before serving. Will keep for 1 week in an airtight container.
Makes 1 ½ dozen
Submitted by: Julie Morris – www.JulieMorris.net
