Coconut Oatmeal Cookies
These Oatmeal coconut cookies are soft, chewy, and packed with flavor and texture while remaining healthier than traditional versions. They’re perfect for breakfast or an afternoon snack!
-2 tsp ground flax seed – 1/4 C non-dairy milk – 1/3 C almond butter (peanut butter works too) – 3 tbsp melted coconut oil – 1/2 C unbleached sugar – 1/4 tsp salt – 1 tsp vanilla extract – 1 1/4 C gluten-free rolled oats – 1/2 C shredded coconut
Preheat the oven to 325°F. In a small saucepan, whisk together the flax seeds and milk. Bring to a boil, stirring occasionally. When mixture comes to boil, remove from heat and set aside.
Place the almond/peanut butter, coconut oil, and half of the sugar in a large mixing bowl and mix well. Add the flax mixture, salt, and vanilla and mix. Stir in oats, coconut, and remaining sugar and mix until thoroughly combined. The dough will be very thick.
Using a cookie scoop or a spoon, scoop dough onto prepared baking sheet about 2 inches apart. Bake for 15 to 17 minutes or until lightly browned on the bottom. Allow to set and cool before removing them from the pan to serve.
FOR FULL RECIPE