Ingredients
- 1 cup coconut sugar
- ¼ cup flaxseed meal
- 1 tablespoon Brewers yeast optional to help with lactation
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Small pinch of nutmeg
- ¼ teaspoon salt
- 1 cup nut butter of choice
- 2 tablespoons coconut oil or ghee/butter
- 2 eggs
- 2 ½ cups gluten-free rolled oats
- 1 cup raisins and/or chocolate chips
Instructions
- Preheat oven to 350F.
- Combine the coconut sugar, flaxseed meal, brewers yeast, baking soda, cinnamon and salt together in a bowl.
- Add the nut butter, coconut oil and eggs to the bowl and using a hand mixer, beat the mixture until it becomes creamy.
- Fold in the oats and raisins.
- Using a small cookie scoop, place the batter onto a parchment lined baking sheet.
- Bake at 350F for 10-12 minutes, or until golden and set.
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