This is my newest favorite cookie. I’ve whipped up a batch once a week for the past three weeks! They never last long, especially since I’ve been sharing them with friends (with whom they are a hit!) These cookies feel and taste decadent, but are packed with wholesome ingredients. Bonus: they’re super simple! Let’s get right down to it:
1/2 cup natural creamy peanut butter
2 tablespoons coconut oil, melted
1/4 cup agave
1/4 cup almond milk
1/3 cup almond flour
2/3 cup oat flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup non-dairy dark chocolate chips
1/4 cup toasted coconut*
Preheat the oven to 325 degrees. Mix together the wet ingredients, and then add in the dry ingredients through baking soda. As the dough starts to form, you might need to add additional flour if it too wet. (Of the three times I’ve made this recipe, twice I’ve had to add a bit more almond flour; I think it depends on how fine the oat flour is ground. Finer flour will soak in the wet ingredients better.) Once the dough looks good, stir in the dark chocolate chips and toasted coconut. Scoop into balls, and flatten slightly onto a parchment paper-lined baking sheet. I usually make six big cookies. Bake for 12-15 minutes. Enjoy!
*For the toasted coconut, coat 1/2 cup unsweetened shredded coconut with 1/2 tablespoon melted coconut oil and 1/2 tablespoon agave. Bake at 350 degrees for 3-5 minutes, watching closely so it doesn’t burn. You will have extra coconut that you can save to add to oatmeal, yogurt, etc.