Coconut flour "oatmeal" cookies! 
Chocolate chip ''oatmeal'' snack cookies!
Gluten-Free, Grain-Free, Sugar-Free!
Dairy-Free option included, Nut-free option included
These are the perfect snacking cookies! They are great for lunches, picnics and pretty enough for special occasions too! If you have something against coconut flour, I urge you to try this recipe because it doesn't have the typical dry coconut flour texture most coconut flour cookies have! You can add as many chocolate chips as you like, or completely leave them out (but why? LOL)
Or, skip the raisins and just do chocolate chip. Just don't play around with the oil/flour/egg ratios unless absolutely necessary because I have tested this recipe a million times and this seems to be the best ratio. Enjoy!
INGREDIENTS:
2 cups coconut flour
2 1/2 cups melted or softened [fresh tasting-NOT rancid] coconut oil or softened butter (it works with either, or both mixed. If you have time, do half the quantity of the oil or butter softened, half melted. For some reason, it gives great results)
2 eggs (organic if you plan on tasting this cookie dough raw :) )
1/2 cup almond butter (I had some of this brand on hand, and it really added to the cookie flavor!) OR sunflower seed butter for nut-free version.
1 1/2 tsp stevia (if you hate stevia, don't worry- you won't taste it in these)
1/2 tsp salt
1/3 cup coconut sugar (to taste)
2 TB tapioca starch (optional- you can leave out if not available)
1 cup dried unsweetened coconut flakes (for this I prefer the flakes instead of desiccated but any will do)
1/2 cup sunflower seeds (preferably sprouted)
1/2 cup raisins and/or dried, unsweetened cranberries or other berries
1-2 TB cacoa nibs
2-3 tsp vanilla to taste
1/2-1 cup sugar-free chocolate chips (to taste) I love the bakebelieve brand or choczero!
Optional: melted sugar-free chocolate, cooled. (this will create a nice swirl of chocolate through the cookies in addition to the chocolate chips!)
Also optional: 1 tsp. cinnamon (this is great especially with the raisins)
In a medium sized mixing bowl, mix oil or butter with coconut flour, then add eggs and mix until combined. Simply add all the other ingredients in whatever order you like, saving the chocolate chips until last! It's as simple as that!
The end goal is that the cookie dough sticks together easily and can be formed easily into balls. If it isn't, add more oil or butter and/or almond butter. If it's too liquid, add more tapioca starch.
Chill dough for about 15 minutes in fridge. Meanwhile heat oven to 350 degrees F.
Form dough into Tablespoon plus 1/2 TB sized discs (honestly, about the size of an oreo. 1 3/4 inch across and about 1/2-3/4 inch thick) about 1/2 inch apart on parchment lined baking tray. They will stay about the same size after baked. Really, you don't have to be picky about the size. But these won't hold together after baked if bigger than 2 inches across.
Bake at 350 degrees F for 15-20 minutes or until golden or light brown.(check after 15 minutes and if they need longer, stay by the oven. When these burn, they burn quickly. #experience. LOL)
After 15, 17 or 20 minutes of baking, remove and let cool on the tray. Don't try to move until cooled or they may crumble. Unless you want crumbs. Then you can do whatever you like. :) The crumbs are great for ice cream or yogurt topping!
When cooled, they can be stored in a container in the fridge or freezer- I think they taste best chilled! If left out of the fridge, they will soften quickly. They do keep a few days at room temperature but are best chilled.
Enjoy! And let me know if you tried them. If you have any questions, just ask!
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| GRAIN FREE CHOCOLATE CHIP OATMEAL COOKIES |
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