Step 1

Preheat the oven to 350 degrees F (176 C) and prepare two baking sheets by lining them with parchment paper.

Step 2

Prepare flax egg in a large mixing bowl by mixing flaxseed meal and water. Set aside for 5 minutes to let gel.

Step 3

To the flax egg, add melted vegan butter (or coconut oil), brown sugar (or coconut sugar), and vanilla and whisk until smooth.

Step 4

Add the almond flour, gluten-free flour blend, baking soda, and salt and stir with a wooden spoon until combined. Then stir in the walnuts (or pecans), oats, chocolate chips, and coconut until evenly distributed.

Step 5

Use a spoon or 1 ½ Tbsp cookie scoop (we like this one) to scoop the dough into balls, then flatten into discs (~2 inches in diameter) and place them on the baking sheets, spacing them 1-2 inches apart. Bake for 12-14 minutes until slightly darker on the edges and a little firm to the touch. Let cool for 10 minutes before enjoying (they will firm up as they cool)!

Step 6

Leftover cookies keep at room temperature for 3-4 days, in the refrigerator for 1 week (though the texture will change slightly), or in the freezer for 1 month.