cookie - coconut oatmeal Recipe

1

Ingredients

2 teaspoons finely ground flax meal
1/4 cup nondairy milk
1/3 cup almond butter
3 tablespoons coconut oil (soft)
1/2 cup raw sugar or evaporated cane juice – divided (see note on sweetness below)
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups rolled oats (use gf oats if desired)
1/2 cup unsweetened coconut
OPTIONAL ADDITIONS
1/3 cup carob chips
1/4 cup chopped walnuts

Preparation

Step 1

Preheat oven to 325°F. (See preheating oven note below.)
In a small saucepan, whisk together flax and milk. Bring to boil, stirring occasionally. When mixture comes to boil, remove from heat. Set aside.
Place almond butter, coconut oil, and approximately 1/4 cup of the sugar in a large mixing bowl. Mix together very well with an electric mixer.
Add flax mixture, salt, and vanilla and mix.
Stir in oats, coconut, and remaining sugar by hand. Mix until very thoroughly combined. Dough will be very thick.
Using a cookie scoop, scoop dough onto prepared baking sheet about 2 inches apart.
Bake at 325°F for 17 to 19 minutes or until lightly browned on the bottom.
Allow to set for about 1 minute before removing to rack to cool.