Easy low histamine cookies that are healthy enough to eat for breakfast! They make great snacks too. This recipe works well as an egg free vegan recipe by replacing the egg with a chia egg. You can leave out the nuts for a nut free version or replace with pumpkin seeds (pepitas).
Preheat oven to 180C (350F) and line a baking sheet with parchment paper.
In a large bowl, combine the flour, oats, baking powder, ginger, sea salt, and macadamia nuts. Mix well.
In a separate bowl, combine the ground flax, egg, coconut sugar, melted coconut oil, and diced apple.
Add the wet mixture to the dry and mix well to form a dough.
Use a 1/4 cup to scoop balls of the dough onto the baking sheet and press down lightly. Bake for 15 minutes.
Let cool and enjoy!
Oats are wheat-free but for a fully gluten-free version swap with quinoa or millet flakes.
No egg or vegan
Use a chia egg! Mix 1 Tbsp chia seeds with 3 Tbsp water. Stir and let sit for 5-10 minutes to form a gel before using. You can also use ground flax seeds to make an egg replacer, however, I find Chia eggs work a little better.
You can leave out the nuts for a nut-free version or replace them with pumpkin seeds (pepitas).
For this recipe, one apple is equal to approximately one cup of finely diced apple.
Store in an airtight container in the fridge for up to 7 days or in the freezer for longer.