Project Description

Oatmeal Chocolate Chip Cookies



1 cup almond flour

1 cup gluten-free rolled oats

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/3 teaspoon salt


1/2 cup coconut shortening (can substitute with grass-fed butter)

1/2 cup pure maple syrup

4 tablespoons honey

2 eggs

2 teaspoons pure vanilla extract


1 cup chocolate chips (recommended brand: Lily’s)

1/4 cup shredded coconut

1/4 cup raisins

1/4 cup toasted pecans

Sea salt for finishing


Preheat the oven to 350 degrees. Line the baking sheets with parchment paper. Add all the wet ingredients to a mixer or a bowl and mix with a hand mixer. Next, add the dry ingredients and mix well. Finally, add all of the add-ons and stir to combine. Refrigerate for at least 30 minutes.
Use a small melon baller or ice cream scoop to make cookies of the same size and scoop out the batter onto baking sheets. Bake for approximately 12 – 15 minutes. Once done, sprinkle with sea salt and enjoy!