Step 1

Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.

Step 2

In a medium bowl, whisk together the wet ingredients: coconut oil, almond butter, coconut sugar, maple syrup, flax eggs and vanilla. Whisk until the mixture resembles caramel.

Step 3

In a large bowl, using a rubber spatula, stir together all of the dry ingredients: oats, oat flour, baking powder, cinnamon and salt.

Step 4

Pour the wet mixture over the dry mixture. Using the spatula, fold and stir until well mixed. Fold in chocolate chips and walnuts.

Step 5

Using a medium cookie scoop, scoop and drop cookie dough balls on the prepared cookie sheet, spread evenly apart. Optionally, dot the cookie tops with chocolate chips. Using a fork, flatten cookies to slightly chunkier than desired thickness—cookies will spread and flatten a bit. Cookie dough will be sticky.

Step 6

Bake for 12-18 minutes. Mine took 16 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Transfer cookies directly to a cooling rack to cool completely before storing. Storing instructions below. Enjoy!

Step 7

Best Gluten Free Oatmeal Chocolate Chip Cookies Recipe

Step 8

Easy Gluten Free Vegan Oatmeal Raisin Cookies (Vegan)

Step 9

Simple & Easy Vegan Oatmeal Cookies (GF)