Ingredients:

  • 1 cup rolled oats, gluten free
  • 1 cup unsweetened shredded coconut 
  • 1 cup almond flour
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil
  • 1/2 tsp baking powder
  • 1/4 tsp pink himalayan salt

What to do:

Preheat your oven to 180 celsius. Line two baking cookie sheets with parchment paper. 

Add all the ingredients to a stand mixer or blender. and mis thoroughly. 

With an ice-cream scoop pplace cookies apart 2-3 inches. Flatten with the palm of your hand and bake for 13-15 minutes until crisp and golden. Let the cookies cool for  2-3 minutes before transferring them to a jar.

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