Preheat oven to 325 degrees
Ingredients:- 1-1/2 cups blanched almond flour (I use Bob Mills)
- 1/2-cup coconut flour (I use Bob Mills)
- 1 tsp. gluten-free baking soda (I use Clabber Girl)
- 1 tsp. fine sea salt
- 1-cup gluten-free old-fashioned rolled oats (I use Bob Mills)
- 1 egg
- 3/4-cup gluten-free honey (I use Burleson’s Organic Raw Honey)
- 1/4-cup gluten-free peanut butter (I use Laura Scudder’s Nutty Natural Peanut Butter)
- 1 tsp. pure vanilla extract (I use Frontier non-alcohol)
- 1/2-cup coconut oil, melted (I use Crisco Pure Organic Coconut Oil)
- 1-cup gluten-free dark chocolate chips (I use Enjoy Life Gluten-Free Allergy Friendly Dark Chocolate Chip Morsels)
- 1/2-cup chopped and toasted pecans, or chopped and lightly toasted macadamia nuts
Directions
- In a large bowl whisk together almond flour, coconut flour, baking soda and sea salt.
- Add in rolled oats and stir together, until ingredients are mixed together thoroughly.
- In a medium bowl, combine the egg, honey, peanut butter and vanilla until combined and smooth. Add the melted coconut oil and work well with a whisk or wooden spoon, until ingredients are thoroughly combined.
- Add the dry ingredients to the wet ingredients, and stir until completely mixed.
- Stir in chocolate morsels, toasted pecans (or macadamia nuts) and coconut flakes, mixing all together, and stirring until thoroughly combined.
- Use a baking pan and cover with parchment paper.
- Using a tablespoon or small scoop forming dough into 1-1/2″ balls.
- Bake 10-12 minutes, or until lightly brown on edges of cookies.
- Allow cookies to cool for approximately 10-15 minutes before handling them.Note: Cookies can be kept in the freezer in a Ziploc freezer storage bag for up to 3-4 weeks.