Cooking Light
Active Time
30 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 24 (serving size: 1 cookie)

These gluten-free cookies are dense with a prominent peanut butter flavor and great texture from the oats and coconut. They’re great to keep on-hand for a quick snack.

How to Make It

1. Stir together oats, coconut, almond flour, flaxseed, and salt in a large bowl until combined. Stir in peanut butter, coconut oil, and maple syrup until evenly combined.

2. Scoop mixture by tablespoonfuls and, using slightly damp hands, shape into 24 balls. Arrange on a baking sheet lined with parchment paper. Freeze until firm, 1 to 2 hours. Transfer to an airtight container; seal and store in refrigerator up to 2 weeks. (Alternatively, press mixture into an 81/2- x 41/2-inch loaf pan lined with parchment paper. Freeze as directed, then cut into 11/2-inch cubes, and store in refrigerator as directed.)

Also appeared in: Cooking Light, February, 2022,Carb-Smart Recipes