CHEWY VEGAN ALMOND FLOUR COCONUT COOKIES RECIPE
- Toast the oats on a 9x13 baking pan at 400F for 10 minutes or until browning and let cool
- Mix the almond flour, sea salt and baking soda together evenly
- For chocolate cookies, sieve the cocoa powder into the dry ingredients and mix well
- In a separate bowl, mix the maple syrup and melted coconut oil together
- Fold the wet mixture into the dry mixture evenly and mix well
- Fold the toasted oats and coconut flakes into the mixture evenly
- Roll the mixture into a log
- Lightly grease a 9x13 baking pan with coconut oil
- Cut twelve 1 inch pieces of mixture and place on the baking pan
- Bake for 8 minutes at 350F
- Let them cool completely on the baking pan and serve at room temperature with homemade strawberry almond milk
- Store cookies in a lidded glass jar
Chewy Vegan Almond Flour Coconut Cookies Ingredients:
- 1 cup almond flour
- 1 tablespoon unrefined, cold pressed coconut oil (melted)
- 6 tablespoons maple syrup
- Pinch of sea salt
- 1/4 teaspoon baking soda
- 2-3 tablespoons 100% cocoa powder, unsweetened
- 2 tablespoons dry rolled oats
- 2 tablespoons coconut flakes, unsweetened
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