Cookies: 1 tbsp freshly ground flax seeds + 3 tbsp water 1 cup raw almonds (ground into a meal) 1 cup spelt flour (I used whole) 1 cup rolled oats ½ tsp baking soda 1 tsp baking powder ½ tsp cinnamon ½ tsp sea salt ⅓ cup coconut oil, melted ¼ cup maple syrup 1 tsp pure vanilla extract ½ cup coconut sugar Chocolate Sauce: 2 tbsp coconut oil 1 tbsp maple syrup ¼ cup raw cacao powder Pinch of sea salt

Cookies: Preheat the oven to 350F. Line a baking sheet with parchment paper. Place the ground flax seeds in a small bowl and add the water. Mix well. Let sit for at least 5 minutes. Place the almonds in your food processor and pulse until finely ground. Place almond meal in a large bowl. Add the flour, rolled oats, baking soda, baking powder, cinnamon and sea salt and mix. In another bowl, mix together the melted coconut oil, maple syrup, vanilla extract and flax mixture. Add the coconut sugar and mix well until dissolved. Pour the wet mixture into the bowl of dry ingredients and mix to combine. Scoop out about 1½ to 2 tablespoons of dough and roll into small balls. Place on your parchment lined cookie sheet, leaving some space between each cookie. Press down on the cookie dough balls slightly to flatten a bit. Place in the oven and bake for 10 to 12 minutes, or until set. Do not overcook. Chocolate Sauce: Meanwhile, heat the coconut oil in a skillet over medium heat. Once melted, add the maple syrup and cacao powder and whisk. Add a pinch of salt, whisk again. Remove from heat. Using a fork, drizzle the chocolate sauce onto the cookies (alternatively, you could dip each cookie into the melted chocolate). Allow the chocolate to set up at room temperature. Enjoy!