High fiber cookies

🍪✨ Gluten-free. Vegan. Gut-friendly.

Chewy, soft cookies with a maple-caramel sweetness and a gut-boosting fiber kick.

Made with almond flour, oats, pure maple syrup, and a scoop of prebiotic fiber — these chocolate chip cookies are chewy, soft, and way too good to keep to myself.

The secret? Adding inulin (prebiotic fiber) makes them not only delicious but also digestion-friendly. bake a batch, and thank me later. 💫

🌱 Gluten-Free Prebiotic Chocolate Chip Cookies (Vegan, with Maple Syrup)

Ingredients (makes ~12 cookies):

• 1 cup almond flour (fine ground, packed)

• 1 cup gluten-free rolled oats (blend half into oat flour, keep half whole)

• 3 tbsp inulin powder (your prebiotic adds fiber & light sweetness)

• ¼ cup pure maple syrup

• ¼ tsp baking soda

• ¼ tsp sea salt

• ¼ cup coconut oil or avocado oil, melted (or vegan butter)

• 1–2 tbsp unsweetened almond milk (or oat milk)

• 1 tsp vanilla extract

• ½ cup vegan dark chocolate chips

Optional: 2 tbsp nut butter (almond, cashew, or peanut) for extra chewiness

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together: almond flour, oat flour, whole oats, inulin, baking soda, and salt.

3. In another bowl, whisk: melted coconut oil, maple syrup, almond milk, and vanilla (plus nut butter if using).

4. Pour wet mixture into dry and stir until a dough forms. Fold in chocolate chips.

5. Scoop ~2 tbsp of dough per cookie, roll into balls, and gently flatten on baking sheet.

6. Bake 10–12 minutes until edges are golden. Centers will look soft (they firm up while cooling).

7. Let cool at least 10 minutes before moving; they’re delicate right out of the oven.