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Maple Granola Butter Cookies

These cookies are made without any nut butter! Instead I used one of my new found favorites... granola butter!!! I used Kween & Co. Classic Granola Butter to make these sweet and salty cookies. The way the dark chocolate gems melt into puddles is something out of a dream. Not to mention the generous sprinkling of Maldon Flaked salt to finish off these cookies.

No need for a mixer, you can mix these up in no time at all in ONE BOWL! Yep, one bowl. So you can be eating cookies rather than cleaning dishes! These cookies are so simple and made with slightly more healthful ingredients which I love! They are the perfect treat to end the day with (or start, hehe).

Happy Baking!


1/2 cup granola butter (I used Kween & Co.)

1/4 cup maple syrup

1/2 cup coconut sugar

1 teaspoon vanilla extract

1 flax egg (1 tablespoon flax seed meal + 3 tablespoons water)

1 1/4 cups gluten free oat flour

3/4 teaspoon baking soda

1/4 teaspoon kosher salt

Hu Chocolate Gems, for finishing

Maldon Flaked Sea salt, for finishing

Method of preparation:

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

In a small bowl combine the flax and water and set aside.

In a medium bowl, whisk together the granola butter, maple syrup, coconut sugar and vanilla.

Add the flax egg and whisk together. Then add the oat flour, baking soda and salt and stir to combine. The batter will be thin but will thicken as it sits.

Use a small ice cream scoop to scoop the cookie dough onto the baking sheet leaving 2-inches between the scoops for spreading. Bake for 10 to 12 minutes, rotating halfway until the edges are golden brown and the top has crackled slightly.

Remove from the oven and immediately top with a few Hu Gems or dark chocolate chunks. Sprinkle with sea salt! Allow to cool for 5 minutes before transferring to a cooling rack to cool completely.

Store in an airtight container! ENJOY!

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