March 25, 2017
An easy recipe for deliciously simple chocolate chip cookies packed with almond butter, oats and coconut. The only downside? I can’t stop eating them :)
INGREDIENTS
Dry Ingredients
1 cup gluten free rolled oats
¾ cup gluten free flour blend
¾ cup unsweetened, shredded coconut
¾ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
Wet Ingredients
1 cup natural, unsalted almond butter (mine is naturally liquidy)
¼ cup melted coconut oil
½ cup brown (or coconut) sugar
¼ cup pure maple syrup
2 flax eggs (2 tablespoons ground flax + 6 tablespoons warm water, whisked together, set in fridge for 10 mins)
1 teaspoon pure vanilla extract
Add-ins
¾ cup vegan chocolate chips
INSTRUCTIONS
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
In a large bowl or KitchenAid mixer, whisk together the dry ingredients: oats, gf flour, coconut, baking soda, baking powder and salt. - In a medium bowl, whisk together the wet ingredients: almond butter, coconut oil, brown sugar, maple syrup, flax eggs and vanilla.
- Add the wet mixture to the dry mixture. Using a rubber spatula, wooden spoon, or mixer on low speed, stir and fold until you get a cohesive dough. Fold in chocolate chips.
- Scoop 2 tablespoon-sized cookie dough balls onto the cookie sheet, spaced evenly apart. Using a fork, flatten cookies to desired thickness. Bake for 8-10 minutes. Cookies will be slightly browned on the edges and just starting to brown on top.
- Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and place onto a cooling rack. Allow to cool before storing.
Author: Demeter | Beaming Baker
Serves: 20-30 cookies
