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FALL ORCHARD OATMEAL COOKIES

FALL ORCHARD OATMEAL COOKIES

Thick, wholesome & chock full of chewy dried persimmons, peaches & apple 

INGREDIENTS:

  • 1 1/2 cups oat flour
  • 1 cup rolled oats
  • 1 teaspoon baking powder
  • 1/4 cup almond milk
  • 1/2 cup coconut oil
  • 1/2 cup monkfruit sweetener
  • 1 bag of our Orchard Blend, chopped

DIRECTIONS:

  • Preheat oven to 350 degrees & line a baking sheet with parchment.
  • Beat together coconut oil & sweetener until creamy.
  • Stir in remaining ingredients until thick batter forms.
  • Divide batter into 12 balls & chill for 30 minutes.
  • Flatten each ball slightly & bake cookies for 10-12 minutes.

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