Almond Butter Oat Coconut Cookies 

(GF, V, RSF)

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Serves: 20 cookies

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INGREDIENTS

Dry Ingredients

• 1 cup gluten free whole oats

• ¾ cup gluten free oat flour

• ¾ cup unsweetened, shredded coconut

• ¾ teaspoon baking soda

• ¾ teaspoon baking powder

• ¼ teaspoon salt

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Wet Ingredients

• 1 cup sugar free, unsalted almond butter (my fav is RAW Almond Butter from Trader Joe's!)

• ¼ cup melted coconut oil

• 10 packets of stevia (equivalent to 10 grams of stevia)

• ¼ cup pure honey (warm up in microwave to make it liquidy) *NOTE: if you are battling Candida, HONEY IS A NO GO. Think about upping your stevia amount to 12 grams, or using 1/4 cup sugar free apple sauce instead. 

• 2 flax eggs (2 tablespoons ground flax + 6 tablespoons warm water, mix together, set for 15 mins)

• 1 teaspoon pure vanilla extract

Add-ins

• ¾ cup vegan, sugar free chocolate chips (I use Lily’s dark chocolate baking chips)

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DIRECTIONS:​

1. Preheat oven to 350°F. Prep a cookie sheet with parchment paper. 

2. In a large bowl, whisk together the dry ingredients: oats, oat flour, coconut flakes, baking soda, baking powder and salt.

3. In a medium bowl, whisk together the wet ingredients: almond butter, coconut oil, stevia, maple syrup (or agave/honey), flax eggs and vanilla extract.

4. Add the wet mixture to the dry mixture. Using a rubber spatula or wooden spoon, stir and fold until you get a cohesive dough. Fold in chocolate chips.

5. Scoop 2 tablespoon-sized cookie dough balls onto the cookie sheet, spaced evenly apart. Using a fork, flatten cookies to desired thickness. Bake for 8-12 minutes.

6. Allow to cool for 10 minutes. Dust with cinnamon if you want (recommended :)!

7. Enjoy!