Coconut Oatmeal Chocolate Chip Cookies
This coconut oatmeal chocolate chip cookie recipe is gluten-free, healthy and easy to make. It only takes 10 minutes to bake and is full of whole food ingredients such as cacoa nibs, oatmeal, shredded coconut and walnuts.
Equipment
- Mixing bowl
- pot
- frying pan
- Baking tray
Ingredients
- ½ cup butter
- ½ cup coconut sugar
- ½ cup rice malt syrup
- 3 tbsp vanilla extract
- 1½ cups toasted and chopped walnuts
- 1¼ cup cacoa nibs
- 2 cups oats
- 3 cups medium shredded coconut
- 3 eggs
- 1.5 cups brown rice flour or gluten-free flour blend
- pinch sea salt
Instructions
- Melt butter in a pot with rice malt syrup and vanilla. Set aside.
- Chop walnuts and lightly toast in a pan for 5 minutes.
- Crack and whisk eggs into a bowl.
- Combine all the dry ingredients into a mixing bowl and stir. Add all the wet ingredients to the dry.
- Line a baking tray with baking paper. Form cookie dough into balls and place on tray. Slightly press down with the palm of your hand.
- Bake the cookies for 8-10 minutes at 350° F.