Almond flour, shredded coconut, chocolate, and oats make up the base for these Almond Joy Oatmeal Cookies. A soft and chewy gluten-free cookie that’s loaded with texture!
I’m going to start this post with a confession that you have to promise you won’t judge me for. Ready? Okay…
I’m not a huge fan of chocolate chip cookies. That’s not to say that I don’t enjoy them, but they’re not my favourite as far as cookies go — that title belongs to chocolate chip oatmeal cookies.
Remember how I went on and on about being huge on textures in my granola post? The same thing applies to cookies. I prefer denser, chewier, heartier cookies to the smooth and buttery kind that melt in your mouth… which is why tossing in some oats is a must.
- ¾ cup old fashioned oats
- ½ cup almond meal/flour
- 2 Tbsp. coconut flour
- ¼ cup unsweetened shredded coconut
- ½ tsp. baking powder
- ¼ tsp. salt
- ¼ cup coconut palm sugar
- 2 Tbsp. honey
- 1 egg, lightly beaten
- 2 Tbsp. coconut oil, melted
- ½ tsp. vanilla extract
- ¼ cup dark chocolate chunks/chips