These are a favorite chewy cookie, full of texture from the oats, coconut, nuts, and are lightly sweetened with maple syrup and agave.
They come together in minutes and are a hit with my family.
Maple Nut Chocolate Oat Clusters (gluten-free, vegan)
1 cup whole-rolled old-fashioned oats
1/2 cup nut butter (I prefer creamy peanut butter)
1/2 cup maple syrup or agave nectar (I did a half-n-half blend of these two)
1/2 cup unsweetened (or sweetened) shredded coconut flakes
1/2 cup chopped nuts (I used organic walnuts from TJ’s)
1/2 cup chocolate/carob chips or dried fruit (I used 1/4 c dark chocolate chips and 1/4 c butterscotch chips. Vegans, omit the butterscotch chips and use something else)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 to 1/2 tsp salt, optional and to taste (recommended to omit if using salted nut butter and salted nuts)
Take care all ingredients used are certified gluten-free such as the oats, or vegan, if necessary.
All the ingredients in a bowl
Pre-heat oven to 325°. Combine all ingredients and refrigerate for at least one hour.
Scoop cookie dough by the tablespoon (I use a melon ball scooper) onto parchment lined or greased cookie sheet.
Bake 10-12 minutes. (I did 12 mins because they were very raw at 10 minutes).
Let cool for a minute or so, and then I just pick them up and form into balls before placing on the cooling rack.
And then I wrapped a few up for Scott’s lunches.
Check out that chocolate melty action….
Do you like making cookies with oats or maple syrup in them?
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originally published September 19, 2009 — last updated May 10, 2013
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