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–+ servings

Better Oats Oatmeal Coconut Cookies
Serves: 16
Prep Time: 15 minutes
Total Time: 35 minutes

Ingredients 

  • 1 tablespoon flax meal mixed with 2 ½ tablespoons water
  • 1 packet Better Oats Organic Maple and Brown Sugar Oatmeal about ⅓ cup
  • 1 cup oat flour
  • ½ cup sliced or chopped almonds
  • ½ cup unsweetened shredded coconut
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup almond butter
  • ¼ cup maple syrup or agave nectar
  • ¼ cup unsweetened applesauce
  • 1 tablespoon non-dairy milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract

Directions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease the pan.
  • In a medium bowl, add flax meal and water. Stir; set aside for 5 minutes.
  • In a large bowl, add Better Oats Organic Maple and Brown Sugar Oatmeal, oat flour, almonds, coconut, baking powder, baking soda and salt. Stir to combine.
  • To the medium bowl with flax meal mixture, add almond butter, maple syrup, applesauce, non-dairy milk, vanilla and almond extract. Whisk to combine until the mixture is smooth. Slowly pour into the dry ingredients. Stir until a dough forms.
  • Form 2-tablespoon-sized balls of dough and place on the baking sheet, about 2 inches apart. Slightly flatten the cookie dough with a fork.
  • Bake for 10-12 minutes, depending on how soft or crispy you want your cookies.
  • Let the cookies cool on the pan for about 5 minutes before removing with a spatula.