Ingredients

The following ingredients have 8 Servings
  • 2 cups (200g) almond flour
  • ½ teaspoons baking soda
  • ¼ teaspoon kosher salt
  • 6 tablespoons (120ml) raw honey
  • 4 teaspoons (20g) coconut oil (melted)
  • 2 teaspoons pure vanilla extract
  • ½ cup semi-sweet chocolate chips
  • ½ cup coconut flakes
  • ½ cup quick oats

Instruction

  • Preheat the oven to 350°F (175°C).
  • In a large bowl, mix together all the ingredients, except optional add-ins. The mixture should be thick and evenly moistened. (Note: If you think your batter is too crumbly, feel free to add a little bit more honey or coconut oil. The batter is quite forgiving.)
  • If using, stir in optional add-ins like chocolate chips.
  • Using a medium cookie scoop, shape the dough into 16 1-inch balls and place 8 cookies per baking sheet lined with parchment paper, or silicone mat.
  • Flatten the cookie dough balls.
  • Bake for 8-10 minutes, or until golden brown.
  • The cookies will be quite fragile as they come out of the oven, so cool for about 5 minutes on the baking sheets first, and then transfer onto wire rack to cool completely.