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Boosted Oatmeal Cookies Recipe
These cookies are majorly boosted with superfoods and will satisfy your sweetest cravings while offering protein, healthy fats, fiber, and detoxifying benefits at the same time.
INGREDIENTS1 cup Gluten-Free Flour 1½ cups Gluten-Free Rolled Oats 1/2 cup Navitas Organics Hemp Seeds 1 packet Navitas Organics Detox Boost 2 Tbsp Navitas Organics Chia Powder 1/2 tsp Baking Soda 1/2 tsp Ground Cinnamon 3/4 tsp Sea Salt 1/4 cup melted Coconut Oil 1/4 cup Nut Butter 1 cup Coconut Sugar 1/4 cup Water 1 tsp Vanilla Extract 1/2 cup Raisins |
DIRECTIONSIn a medium bowl, combine the flour, oats, Navitas Hemp Seeds, Detox Boost and Chia Powder, and baking soda, cinnamon and salt. Mix well. In a large bowl, add the coconut oil and cashew butter, and mix until blended. Whisk in the coconut sugar, water and vanilla extract. Add the dry ingredients and the raisins, and mix until fully combined. Cover and let stand for 1 hour at room temperature. Preheat the oven to 350° F. Line two baking sheets with parchment paper. Using a small ice cream scoop (or about 2 tablespoons at a time), drop the dough onto the baking sheet in rounds. Flatten slightly into 1/2-inch-thick cookies. Bake for 15-17 minutes or until the cookie edges are golden brown. Remove from the oven, let sit on the baking sheet for 10 minutes, then transfer the cookies to wire racks to finish cooling. In a sealed container, cookies will last for up to one week. Makes 2 dozen cookies
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These cookies are majorly boosted with superfoods and will satisfy your sweetest cravings while offering protein, healthy fats, fiber, and detoxifying benefits at the same time.
Ingredients
1 cup gluten-free flour blend
1½ cups gluten-free rolled oats
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½ cup Navitas Organics Hemp Seeds
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2 Tbsp. Navitas Organics Chia Powder
½ tsp. baking soda
½ tsp. ground cinnamon
¾ tsp. sea salt
¼ cup coconut oil, melted
¼ cup nut butter
1 cup coconut sugar
¼ cup water
1 tsp. vanilla extract
½ cup raisins
Directions
In a medium bowl, combine the flour, oats, Hemp Seeds, Chia Powder, baking soda, cinnamon and salt. Mix well.
In a large bowl, add the coconut oil and nut butter and mix until blended. Whisk in the coconut sugar, water and vanilla extract.
Add the dry ingredients and the raisins, and mix until fully combined. Cover and let stand for 1 hour at room temperature.
- Preheat the oven to 350° F. Line two baking sheets with parchment paper. Using a small ice cream scoop (or about 2 tablespoons at a time), drop the dough onto the baking sheet in rounds. Flatten slightly into 1/2-inch-thick cookies. Bake for 15-17 minutes or until the cookie edges are golden brown. Remove from the oven, let sit on the baking sheet for 10 minutes, then transfer the cookies to wire racks to finish cooling.
- In a sealed container, cookies will last for up to one week.