So I have a quick backstory to this recipe. I recently posted a recipe for a Pear Blueberry Galette. My original plan for that recipe was to create a super healthy gluten-free crust…well that obviously didn’t work out very well due to me using whole wheat flour in that recipe, which DID turn out.
The results for that healthy gluten-free dough I intended to use? Super crumbly and dry…about fell apart in my hands. Now I could have tested it over again and combined different kinds of flours to aid its texture, but if I am going to be honest, I didn’t really want to and I like my gluten.
However, I didn’t let that crumbly dough go to waste. I added a few ingredients to boost its moisture, a touch of sweetness, and ta-da! I created this cookie recipe. Let me tell you…It is addicting. I think my family went through the whole batch in a couple days…or maybe just one.
This recipe has got to be one of the healthiest cookies out there. Only sweetened with maple syrup, and I guess chocolate chips which can ultimately be substituted by cocoa nibs. However, I think a little bit of dark chocolate is healthy for you and won’t hurt anyone.
Instead of regular all-purpose flour, I used a blend of almond and oat flour. To aid in the moisture and bind it all I added some softened coconut oil. Some may say coconut oil isn’t the healthiest, but it is much better than vegan butter. Feel free to substitute it with 1 mashed banana!
This recipe is…
Gluten-free & Vegan
Super healthy and guilt-free
Easy and oh so simple
Gluten-free Coconut Chocolate Chip Cookies
By: Taavi Elizabeth Makes: 8-9 cookies
- 2 cups rolled oats
- 1 cup almond flour
- Pinch of salt
- 1/4 cup slightly softened coconut oil
- 1 tbsp water
- 1/4 cup dark chocolate chips (or cacao nibs)
- 2 tbsp desiccated coconut
- 1 tbsp creamy peanut butter
- 1 tbsp maple syrup
- 1 tsp baking powder
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Process oats in a food processor until a fine flour forms. Pulse in almond flour, coconut oil, and water until oil is evenly distributed and begins to clump up a bit. Transfer to a large mixing bowl.
- Stir in the rest of the ingredients. The dough will look a bit crumbly, but as you work with it it will roll into a ball. Evenly space balls of dough on baking sheet and slightly press down with the palm of your hand. Bake for 12-15 min. or until bottoms are golden brown. Cool for 10 min. on a baking rack (this is vital to ensure your cookies won’t fall apart. The longer you let them cool the harder they will get). Enjoy!
*To make them oil-free simply replace the softened coconut oil with 1 mashed banana. I dont recommend applesauce as it’s too liquidy for the dough.
*Feel free to replace dark choc. chips with cocoa nibs for an even healthier version.
*This is a really versatile recipe, so if you would like to add any other kinds of nuts, seeds, or dried fruit go for it!