Destruction Almond Oat Clusters

Sofi Pechner devised this recipe. She is a Bay Area native currently completing her training as a natural chef in Berkeley. She is passionate about creating nutritious and delicious foods and capturing them in a creative way with her camera.

With all this talk of sadness, sometimes you just wanna curl up on the couch and eat a box of cookies to mask the pain. But we all know cookies don’t heal brokenness, or help us transform. That said, cookies do have their moments; a good cookie can throw off some real sparks of joy. Taking both cookie realities into account, we’ve created a cookie at the crossroads: tasty enough to take the the edge off destruction, and healthy enough to keep your Holy Temple running on pure love. 

These cookies are packed with protein and perfect for a hike or afternoon pick-me-up. The almonds and flax seeds are high in omega-3 fatty acids and the dark chocolate is high in antioxidants. These cookies can easily be made vegan by using an egg substitute, and they’re already gluten free! This recipe yields about 32 cookies.

Enjoy! 

Ingredients

1 1/2 cup oats (1 cup ground into flour, 1/2 cup whole oats)
1/2 cup almond meal
1/2 cup almonds, chopped
1/4 cup coconut sugar
1/4 cup shredded coconut
1/4 cup dark chocolate, chopped
1/4 cup pumpkin seeds, chopped
2 tablespoons flax seeds
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 eggs, beaten
1/4 cup almond butter
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 teaspoon vanilla

Preparation

Preheat oven to 350 degrees. Combine the dry ingredients in a bowl to mix. In another bowl, combine the wet ingredients and stir to incorporate. Pour the wet ingredients into the dry ingredients and mix until fully combined. Scoop 1 tablespoon portions of the cookie dough onto a parchment-lined baking sheet, spacing the cookies 2-3 inches apart. Bake for 10-13 minutes, until the bottoms are golden brown. Let cool before eating. YUM!