1 cup, Old Fashioned Oatmeal uncooked
1/2 cup, Arrowroot flour
1/4 cup, unsweetened Shredded Organic Coconut
1/2 tsp, Baking Powder
1/2 tsp, Salt
1/4 cup, Sugar
2 tbsp, Honey
1 Large Egg
2 tbsp, Coconut Oil
1/2 tsp, Vanilla extact
4 tbsp, Dark Chocolate Mini Chunks
6 g Fat
15 g Carbs
2 g Protein
In a large mixing bowl, combine oats, almond flour, coconut flour, shredded coconut, baking powder, salt, sugar, and honey.
In a smaller mixing bowl, whisk together egg, coconut oil, and vanilla extract. Add to dry ingredients and mix until well combined. Fold in chocolate chips.
Place bowl in fridge and chill for a minimum of 30 minutes.
When ready to bake, preheat oven to 350F and line a cookie sheet with parchment paper or a non-stick baking mat. Use a tablespoon to drop cookies onto baking sheet, pressing down to flatten them slightly.
Bake for 8-10 minutes, or until the edges begin to turn golden brown.
Remove from oven and allow to cool on sheet for ~5 minutes before transferring to a cooling rack to cool completely.
* you can also sub with brown sugar