Toasted Coconut Oatmeal Chocolate Chip Cookies
Peanut-buttery, chocolatey, coconut-y, oatmeal-y, raisin-y goodness all in ONE cookie. And its healthy. Does life get any better?
Ingredients
- 3/4 cup almond flour + 1 tbsp
- 3/4 cup rolled oats
- 1/4 cup shredded coconut (sweetened or unsweetened)
- 3 tbsp chocolate chips
- 3 tbsp raisins
- 3/4 tsp baking powder
- 1/4 tsp himalayan pink salt
- 1/3 cup brown sugar
- 1/4 cup chickpea liquid
- 1/4 tsp cream of tartar optional
- 3 tbsp peanut butter
- 2 tbsp vegan egg replacer
- 3 tbsp avocado oil
- 1 tsp vanilla extract
Instructions
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Preheat oven to 350 degrees. As it heats, place coconut on aluminum foil and let toast until slightly golden brown.
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Add all dry ingredients (almond flour, oats, coconut, chocolate chips, raisins, baking powder, pink salt, brown sugar) to a bowl. Whisk together until just blended together.
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In a separate bowl, add the chickpea liquid (the liquid in canned chickpeas) and cream of tartar. With your electric mixer on high, stir until the consistency of whipped cream. About 6 minutes.
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Prepare the vegan egg replacer (if using). Mix 2 tbsp of the egg replacer powder with 4 tbsps of water, stir and let sit for 1-2 minutes or until thickened.
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Add the peanut butter, vanilla, avocado oil and egg replacer to the whipped chickpea liquid and mix until just combined
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Add the dry ingredients to the wet ingredients. Mix on low until just combined.
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Refrigerate dough for 30 minutes, or longer for a crispier cookie.
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Spoon dough onto an ungreased cookie sheet. You should end up with 12 golf-ball sized dough balls.
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Bake for 15 minutes. Optional: Spray cookies with a spray oil in the final two minutes and turn oven up to 375 degrees for a golden brown top