• - 1 cup of whole grain rolled oats (not quick cooking oats) you might want to get the gluten free variety if you are sensitive to gluten.
  • - 1 cup almond meal (ground almonds will work as well), or ½ cup of coconut flour
  • - ½ tsp baking soda
  • - 6 rounded Tablespoons of nut butter or tahini
  • - 2 Tablespoons of coconut oil (melted)
  • - 1 egg
  • - 1 tsp cinnamon
  • - 2-3 Tablespoons of brown rice syrup or ½ cup coconut sugar, alternatively 3 packets of stevia
  • - ⅓ cup of your favorite dried fruit (unsulfured) watch for sulphur dioxide, and sulphites, they are used to prevent browning, and are known for causing allergic reactions
  • - ¼ cup crushed nuts (optional)
  • - 2 tbsp dried coconut (optional)
  1. - Preheat oven to 350 F or 315 F if using convection
  2. - Line a baking sheet with parchment paper , or a silicon matt.
  3. - In a bowl mix all the dry ingredients and set aside
  4. - In a separate bowl place he nut butter, coconut oil, egg, rice syrup and whisk everything until fully combined.
  5. - Add the dry ingredients to the wet ones, and mix until fully combined.
  6. - Place about 2 Tablespoons of dough onto the prepared baking sheet and shape with your hands.
  7. - Repeat with the rest of the dough, leaving some space between cookies, they will not expand very much.
  8. - Bake at 350 F for 20 minutes. keep an eye on them as they burn fast!
  9. - Let cool completely before enjoying them or storing. they keep well in the fridge for at least one week, and in the freezer for a couple of months.
Recipe by Jimena Lerma at