Oat Chocolate Chia Seed Cookie Clusters
- 1 1/4 cup Gluten free Rolled Oats
- 1/4 cup Gluten Free Flour Mix I used Arrowhead Mills
- 1/3 cup Crunchy Almond Butter
- 1/2 cup Maple Syrup or you can swap for honey or half maple syrup and half honey
- 1/4 cup Chopped Pecans
- 1/4 cup Raw Pumpkin Seeds
- 1/4 cup Dried Cranberries
- 2 TBLS Chia Seeds
- 1/4 cup Dark Chocolate Chunks
- 1 large Eggs
- 1/4 tsp Baking Powder
- 1/4 tsp Sea Salt
1. Preheat the oven to 350 degrees and line a large baking tray with parchment paper. Set this aside. 2. In a stand mixer mix together the oats, gluten free flour, maple syrup, egg, and almond butter. A thick batter will be formed. 3. Using a spatula fold in the pumpkin seeds, pecans, chia seeds, dried cranberries, and chocolate chunks. 4. Using a small ice cream scooper dollop and drop the cookie clusters on the parchment lined baking tray. Bake in the oven for 12-14 minutes. Allow the cookie clusters to cool for 10-15 minutes. Store in an airtight container in the fridge until ready to eat. Keeps in the fridge for up to 1 week.