Description
Two winning combinations: coconut blueberry pecan and coconut cherry white chocolate.
To make this gluten-free, substitute the flour with equal parts coconut flour and oat flour.
Ingredients
- ½ cups Flaked Coconut, Toasted (use Half This Amount If You Have Shredded Coconut)
- ½ cups Old Fashioned Rolled Oats, Toasted
- ½ cups Flour (For Gluten-free, Use Half Coconut Flour And Half Oat Flour)
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- ¼ teaspoons Ground Cinnamon
- ½ cups Cashew Butter (or Other Nut Butter)
- ¼ cups Dark Brown Sugar
- ¼ cups Almond Milk
- ½ teaspoons Vanilla Extract
- ⅓ cups Dried Fruit, Chopped
- ½ cups Chopped Pecans
- ¼ cups White Chocolate Chips, If Not Vegan (optional)
Preparation
Heat oven to 350ºF. Line a large baking sheet with a baking mat or parchment paper for the cookies.
On 2 separate rimmed baking sheets, toast coconut and oats. The coconut will take less than 5 minutes and should be watched carefully; the oats will take about 5–8 minutes. Toast both until just starting to get golden. Set aside.
In a small bowl, whisk together flour(s), baking soda, salt, and cinnamon. Set aside.
With an electric mixer, combine nut butter and brown sugar. Mix until smooth and light, about 2–3 minutes. Mix in almond milk and vanilla extract, scraping down the sides.
Turn mixer to low and add dry ingredients. Mix until just combined. Stir in oats, dried fruit, coconut and optional nuts and/or white chocolate chips.
Roll cookie dough into tablespoon-sized balls and place on prepared baking sheet, about 2 inches apart. Gently flatten the dough balls with the palm of your hand.
Bake cookies for 10 minutes or until they are set and golden brown around the edges. Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.
Notes:
1. Recipe is easily doubled.
2. I recommend freezing the dough balls for late afternoon snacking. Just bake an extra couple minutes!
