Base Cookie Recipe from Life Made Sweeter
Ingredients:
1 large egg, room temperature
1/2 cup coconut oil, softened at room temperature
1/3 cup almond butter (this is best at the runny, just opened consistency so if you’re not using a fresh jar, warm it up a little and add some water to get a thinner consistency)
1/2 cup maple syrup
1/2 tsp each cinnamon, sea salt, baking powder
1/4 cup almond or oat flour
3 1/4 cup rolled oats
1/2 cup unsweetened, shredded coconut
Directions:
Start by preheating the oven to 350 F and lining a baking pan with parchment paper.
In a large bowl, whisk together the egg, nut or seed butter, softened coconut oil, liquid sweetener (coconut nectar, maple syrup or honey), vanilla, cinnamon, salt and baking powder, until batter is creamy and smooth.
Stir in the shredded coconut, almond flour and old fashioned rolled oats until everything is combined.
Fold in add-ins (e.g. chocolate chips, raisins etc.) of your choice.
Scoop about 1/4-cup of the cookie dough onto the baking sheet, flattening each cookie slightly.
Bake for 10-14 minutes, until they’re golden brown but still soft (do NOT over-bake if you like chewy cookies).
Allow cookies to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.
Customized 3 ways:
Dark Chocolate Cherry - add in 1/4 cup each dark chocolate chunks + chopped dried cherries
PB & J - replace almond butter with peanut butter and add 1/4-1/2 cup freeze dried strawberries
Snickerdoodle - increase cinnamon to 1 tsp, add 1/4 chia seeds and sprinkle tops with a cinnamon sugar mixture
