Oatmeal Nut-Butter Cookies

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Phase 3 | Makes About 30 Cookies


1/3 cup raw nut butter (almond, cashew, etc.)
1 cup Pomroy’s Multi-Purpose Baking Mix
1/3 cup unsweetened almond or coconut milk
2 tablespoons olive oil
1 teaspoon vanilla
3/4 cup xylitol
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup ground flax seed
1 cup oats (certified gluten free, if desired)
1/2 cup cacao nibs
1/2 chopped raw nuts


Preheat the oven to 425ºF

In a medium bowl, stir together the flour, baking soda, oats and salt.

In a stand mixer, or using a hand mixer, beat together the nut butter and olive oil. Beat in the coconut milk (almond milk) little by little to avoid splashing. Add vanilla and xylitol.

Stir in dry ingredients.

Stir in the cacao nibs and chopped nuts. Your mixture will be thick and look sticky.

Drop by teaspoonful onto an ungreased jelly roll pan or cookie sheet.

Bake for about 8 minutes or until lightly browned on the bottom.


For this batch, I used almond butter, chopped almonds, unsweetened chocolate chips. Other combinations to try:

Walnut butter and chopped walnuts

Cashew butter, unsweetened coconut flakes, carob chips

Almond butter and chopped macadamias, with unsweetened coconut flakes

The variations are endless!


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