This delicious recipe was given to me by my friend Diane Matyas who shared it with me because it was gluten free. I’ve modified a bit as well to make it vegan and added some ingredients like coconut to make it a little more mine. She did a great job, it will be good however you end up making it.
½ cup olive oil
2/3 cup raw cane sugar
2 tablespoons almond milk (I use vanilla)
1 tsp vanilla
1 ½ cups large flaked rolled oats
¾ cup coconut flour
½ cup freshly ground flax seeds
½ tsp baking soda
½ tsp cinnamon (optional)
½ tsp salt
½ cup dark chocolate chip
1/2 cup shaved coconut
½ cup chopped pecans
Preheat oven to 350 degrees F.
Use an electric mixer to blend olive oil and sugar. Beat in almond milk and vanilla.
In another bowl mix rolled oats, coconut flour, ground flax seeds, baking soda, cinnamon and salt.
Stir dry ingredients into wet ingredients.
Add chocolate chips, pecans and coconut.
Drop 12, 1 inch balls of batter onto each cookie sheet.
Bake for 12-14 minutes or until golden brown.
Remove cookies from the cookie sheet and cool on a cookie rack.