No No No Cookies
Indulge in the guilt-free delight of 'No No No Cookies,' a wholesome, gluten-free, and dairy-free treat crafted with simple, nutrient-dense ingredients. Made with a hearty blend of certified gluten-free rolled oats, almond flour, and naturally sweetened with coconut sugar and maple syrup, these cookies deliver a chewy texture and a satisfying sweetness. A flaxseed "egg" provides a vegan-friendly binding agent, while melted coconut oil keeps them irresistibly moist. Studded with rich, dairy-free dark chocolate chips, these cookies are both decadent and allergen-friendly. Perfectly golden in just 12 minutes, they make for the ultimate healthy snack or dessert. Quick to prepare, easy to store, and endlessly delicious—your new favorite cookie recipe awaits!
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Recipe Information
Ingredients
- 2 cups Rolled oats (certified gluten-free)
- 1 cup Almond flour
- 0.5 cup Coconut sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil (melted)
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Ground flaxseed
- 2.5 tablespoons Water (for flax egg)
- 0.5 cup Dark chocolate chips (dairy-free)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water in a small bowl. Let it sit for 5 minutes to thicken.
In a large mixing bowl, combine the rolled oats, almond flour, coconut sugar, baking powder, and salt. Stir until well mixed.
In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and the prepared flax egg.
Pour the wet ingredients into the dry ingredients and stir until a dough forms.
Fold in the dairy-free dark chocolate chips until evenly distributed.
Scoop approximately 2 tablespoons of dough at a time and roll into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball with the palm of your hand or the back of a spoon.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.4 g | 279% | |
| Saturated Fat | 127.2 g | 636% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 456 mg | 20% | |
| Total Carbohydrate | 368.6 g | 134% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 227.3 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1305 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
