3/4 cup almond flour
3/4 cup rolled oats
1/3 cup coconut sugar
1/4 cup shredded coconut
1/4 cup raisins (or chocolate chips)
3/4 tsp baking powder
1/4 tsp salt
1 egg (or 1/4 cup aquafaba)
2 tbsp almond butter (or other nut/seed butter)
3 tbsp coconut oil, melted
1/2 tsp vanilla extract
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, stir together almond flour, oats, sugar, coconut, raisins, baking powder, and salt.
3. In a separate bowl, beat egg (or aquafaba) using a handheld mixer or by whisking vigorously until light and fluffy and loose peaks have formed. (If not whipping, add a little cream of tartar to help them along.)
4. To the egg (aquafaba), add the almond butter, oil, and vanilla. Whisk to combine.
5. Add to dry ingredients and mix until combined. The dough should be firm and semi-tacky. (Optional: cover and chill in the refrigerator for at least 30 minutes or overnight.)
6. Scoop dough into roughly 2 tablespoon amounts and form into small discs. Place on prepared baking sheet with about a 1-inch gap to allow for spreading.
7. Bake for 10 to 12 minutes or until the edges are slightly golden brown.
8. Remove from oven and let cool for 5 minutes.
9. Store leftovers in a loosely sealed container at room temperature up to 3 days, in the refrigerator for 4 days, or in the freezer for 1 month. Storing them in the freezer once cooked will help the retain their crispy exterior.
https://minimalistbaker.com/gluten-free-oatmeal-chocolate-chip-cookies/
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