Ingredients:
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
Preparation:
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
