Ingredients

The following ingredients have 12 Servings
  • 1/4 cup water
  • 2 tablespoons ground flax meal
  • 1/2 cup refined coconut oil (unsalted butter also works)
  • 1/2 cup coconut sugar
  • 2 tablespoons Brewer’s yeast
  • 2 teaspoon vanilla extract
  • 2 cups gluten free oats
  • 1 cup unsweetened shredded coconut
  • 2 teaspoon ground cinnamon
  • couple pinches of sea salt
  • 1 cup dark chocolate chips

Instruction

  • Preheat oven to 350F.
  • Combine the water and flax seed meal in a small bowl and set aside for about 5 minutes. This will turn into a flax egg.
  • In a larger bowl, whisk together the coconut oil (unsalted butter works too), coconut sugar, Brewer’s yeast, and vanilla.
  • Add the flax egg to the large bowl and whisk everything together.
  • Add the oats, coconut, cinnamon, and salt.
  • Fold everything together.
  • Fold in the chocolate chips.
  • Use an ice cream scooper to scoop balls into your hands.
  • Pack them in your hands super tight and place on a baking sheet lined with parchment paper.
  • Bake for 10 minutes.
  • Allow the cookies to cool on the pan. They really set and come together on the pan so don’t try to remove them too soon.
  • Once cool, reshape the cookies with your hands (if needed) and store in the fridge. I find they really congeal after you pop them in the fridge for an hour or so!