Ingredients:

  • 1.5 cups (145g) superfine almond flour
  • 1 cup (90g) rolled oats
  • 0.5 tsp (2g) baking soda
  • 0.5 tsp (1g) sea salt
  • 1 tsp (2g) ground cinnamon
  • 1/3 cup (80ml) pure maple syrup
  • 1/3 cup (85g) creamy almond butter
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) melted coconut oil
  • 1/3 cup (60g) dark chocolate chips
  • 2 tbsp (10g) chia seeds
  • 1/4 cup (30g) dried blueberries

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the almond flour, rolled oats, baking soda, salt, and cinnamon until no large clumps remain.
  3. Stir in the maple syrup, almond butter, vanilla extract, and melted coconut oil, folding with a spatula until a thick, sticky dough forms.
  4. Gently fold in the dark chocolate chips, chia seeds, and dried blueberries.
  5. Scoop roughly 2 tablespoons of dough per cookie onto the sheet and press down slightly with your palm to flatten into discs.
  6. Bake for 18–20 minutes until the edges are golden-brown and the centers feel set.
  7. Let the cookies cool on the pan for 10 minutes to allow the structure to set.