Chocolate Chip Coconut Oat Cookies


chocolate chip coconut oat cookie

Looking for a good old fashioned oatmeal cookie?  This has become my absolute favorites.  Enjoy these gluten-free treats and see the smile it puts on those who taste them.  Be careful…they are highly addictive!

•    2 ½ cups gluten-free rolled oats
•    1 cup almonds – ground into “flour”
•    1 cup shredded coconut (macaroon cut works great)
•    ¼  cup coconut oil
•    ½ cup raw agave nectar
•    ½ cup palm sugar (add more agave and delete this if you want a 100% raw cookie)
•    1 cup raw almond butter
•    1 cup mini dairy-free bittersweet chocolate chips (use cocoa nibs if you want this 100% raw)
•    ½ to 1 teaspoon sea salt
•    1 teaspoon cinnamon
•    1 teaspoon vanilla

Directions: Combine oats, almond flour, and shredded coconut, salt, and cinnamon in a large bowl.  Mix well.  Combine coconut oil, agave, vanilla, and palm sugar in another bowl.  Mix well.  Pour over oat mixture.  Add almond butter and chocolate chips and mix well.  Place large spoonfuls of the batter on mesh dehydrator trays. Shape into round cookies.  Dehydrate for 2 days.  They are absolutely delicious warm, but a bit messy. They will firm up once they cool and are refrigerated.  They usually don’t last that long in our house!


By:  Katy Joy freeman
Copyright 2010