Oatmeal Mulberry Cookies
These wholesome oatmeal cookies are chewy and moist, featuring sweet fig-like mulberries and comforting spice. Plus, with very high amounts of EFAs, fiber, and even protein, I blame reaching for seconds on . . . the nutrition, of course!
Note: For a gluten-free recipe, replace the whole wheat flour with a GF substitute, and use GF oats.
½ tsp Baking Soda
½ tsp Baking Powder
½ tsp Allspice
⅓ Cup Water
¼ Cup Navitas Naturals Sprouted Omega Blend
¼ Cup Navitas Naturals Yacon Syrup
¼ Cup Navitas Naturals Coconut Palm Sugar
¼ Cup Applesauce
¼ tsp Sea Salt
⅔ Cup Navitas Naturals Mulberries
¾ Cup Whole Wheat Flour
2 Tbsp Navitas Naturals Flax Seed Sprouted Powder
3 Tbsp Coconut Oil, melted
1 tsp Vanilla Extract
1 tsp Cinnamon Powder
1 Cup Rolled Oats
Preheat oven to 350 degrees.
Mix water and flax powder together in a cup and set aside for 15 minutes.
In a medium bowl, stir together coconut oil, applesauce, yacon syrup, palm sugar and vanilla. Add baking soda, baking powder, cinnamon, allspice and salt, stirring until just combined. Mix in flour and sprouted omega blend, then oats. Fold in the mulberries.
Drop spoonfuls of dough onto a greased cookie sheet. Bake for 12-15 minutes (do not overcook for best moistness). Let cool before serving. Will keep for 1 week in an airtight container.
Makes 1 ½ dozen