Almond Butter Oat Coconut Cookies 

(GF, V, RSF)

Serves: 20 cookies


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

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. 

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

  • 1 teaspoon pure vanilla extract



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


  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!

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