Ingredients:
2 Cups Dry Oats - Use Gluten Free Oats to make these GF
1 Cup Flax seed Meal
1 Cup Unsweetened Shredded Coconut
1 Cup Almond Butter
1/3 Cup Raw Honey
1/3 Cup Agave or Real Maple Syrup
2 Tablespoons Chia Seeds
2 teaspoons Vanilla Extract
1/3 Cup Dark Chocolate Chips (Optional)
1/3 Cup Butterscotch Chips (Optional)
2 Cups Dry Oats - Use Gluten Free Oats to make these GF
1 Cup Flax seed Meal
1 Cup Unsweetened Shredded Coconut
1 Cup Almond Butter
1/3 Cup Raw Honey
1/3 Cup Agave or Real Maple Syrup
2 Tablespoons Chia Seeds
2 teaspoons Vanilla Extract
1/3 Cup Dark Chocolate Chips (Optional)
1/3 Cup Butterscotch Chips (Optional)
Directions:
Combine all dry ingredients together in a bowl (Except Chips). Microwave Almond Butter, Raw Honey, and Agave in a microwave safe bowl for around 30 seconds, then add Vanilla Extract. Combine wet and dry ingredients together.
Combine all dry ingredients together in a bowl (Except Chips). Microwave Almond Butter, Raw Honey, and Agave in a microwave safe bowl for around 30 seconds, then add Vanilla Extract. Combine wet and dry ingredients together.
At this point, the cookie mixture will already be sweet, but if you'd like to make them even sweeter, fold in Chocolate and Butterscotch Chips. Different types of dried fruit would also be a good 'extra sweet' option.
Once all is combined, cover and put mixture in the refrigerator for at least one hour to chill. This will make the 'dough' easier to form into balls later.
Once all is combined, cover and put mixture in the refrigerator for at least one hour to chill. This will make the 'dough' easier to form into balls later.
Once the mixture has chilled for at least one hour in the fridge, line an air tight container with parchment paper, and form dough into medium-sized balls. Store in the refrigerator for at least a week.
Makes at least 3 Dozen Cookie Balls
Makes at least 3 Dozen Cookie Balls