
Almond Butter Oat Coconut Cookies
(GF, V, RSF)
Serves: 20 cookies
INGREDIENTS
Dry Ingredients
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1 cup gluten free whole oats
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¾ cup gluten free oat flour
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¾ cup unsweetened, shredded coconut
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¾ teaspoon baking soda
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¾ teaspoon baking powder
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¼ teaspoon salt
Wet Ingredients
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1 cup sugar free, unsalted almond butter (my fav is RAW Almond Butter from Trader Joe's!)
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¼ cup melted coconut oil
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10 packets of stevia (equivalent to 10 grams of stevia)
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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.
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2 flax eggs (2 tablespoons ground flax + 6 tablespoons warm water, mix together, set for 15 mins)
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1 teaspoon pure vanilla extract
Add-ins
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¾ cup vegan, sugar free chocolate chips (I use Lily’s dark chocolate baking chips)
DIRECTIONS:
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Preheat oven to 350°F. Prep a cookie sheet with parchment paper.
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In a large bowl, whisk together the dry ingredients: oats, oat flour, coconut flakes, baking soda, baking powder and salt.
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In a medium bowl, whisk together the wet ingredients: almond butter, coconut oil, stevia, maple syrup (or agave/honey), flax eggs and vanilla extract.
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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.
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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.
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Allow to cool for 10 minutes. Dust with cinnamon if you want (recommended :)!
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Enjoy!