“Cocoa’Nutty” Oatmeal Cookies


2 cups gluten – free rolled oats
½ cup shredded coconut
½ cup almond butter (or nut butter of choice)
½ cup grained sweetened chocolate chips (or cocoa nibs or carob chips)
1 teaspoon baking powder
1 tbsp. cinnamon
⅛ tsp. salt or pinch
1 cup honey (or natural sweetener of choice)
1 large egg
2 tsp of vanilla extract


1. Preheat oven to 375 degrees C.
2. Spread oats over an oiled cookie sheet and let them get lightly toasted for about 10 minutes, tossing them lightly every 5 minutes to ensure an even toasting. Remove from oven and let cool.
3. Take 1 cup of oats and blend on high speed until a flour consistency. This will replace the flour ingredient in our cookies.
4. Mix wet ingredients together in a small bowl and then combine them in a larger bowl with the dry ingredients. Stir until all ingredients are fully incorporated.
5. Spoon onto an oiled cookie sheet, separating each cookie by about 2 inches.
Place in oven for about 12 minutes or until cookies start to brown around edges.
Allow to cool on a cooking rack and enjoy!!

Recipe by Lynise Perry – http://foodandspiritprofessional.com



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