- 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.