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
1/2-cup unsweetened coconut flakes (I use Let’s Do… Organic Unsweetened Coconut Flakes)