Peanut Butter Coconut Oatmeal Cookies (Vegan, Gluten Free) #dairyfree #healthy

Nutty spread Coconut Oatmeal Cookies (Vegan, Gluten Free): a simple formula for delightfully thick, chewy nutty spread treats overflowing with coconut and oats. Refined Sugar-Free, Clean Ingredients, Dairy-Free.

Happy you inquired! The flavor of these nutty spread coconut oats treats is: rich, nutty spread y, sweet-however not very sweet, with chewy, delectable oats and a fly of coconut season. They're somewhat similar to my Gluten Free Soft Peanut Butter Cookies + my 3 Ingredient No Bake Peanut Butter Oatmeal Cookies and my Ultimate Chewy Paleo Coconut Cookies set up. Side note: in case you're longing for significantly more coconut goodness, attempt my Gluten Free Coconut Macaroons formula.

These treats are delightfully thick, with a delicate piece of bite and pressed with extraordinary surface as gluten free oats, unsweetened coconut chips and soul-fulfilling nutty spread. Gracious YUM.

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INGREDIENTS
Dry Ingredients

• 1 ½ cups gluten free rolled oats
• ½ cup gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
• ½ cup unblanched almond meal
• 1 cup unsweetened coconut flakes or raw coconut chips
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt

Wet Ingredients

• 1 cup natural, unsalted creamy peanut butter
• ¼ cup melted coconut oil
• ½ cup coconut sugar
• ¼ cup pure maple syrup
• 2 flax eggs (2 tablespoons golden ground flaxseed + 6 tablespoons warm water, whisked together, set for 15 mins)
• 1 teaspoon pure vanilla extract

Optional Topping

• 2 tablespoons coconut and gluten free rolled oats

INSTRUCTIONS

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
2. In a medium bowl, whisk together the dry ingredients: oats, oat flour, almond meal, coconut, baking soda, baking powder, cinnamon and salt.
3. In a large bowl, whisk together all the wet ingredients: peanut butter, coconut oil, sugar, maple syrup, flax eggs and vanilla.
4. Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until well incorporated.
5. Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, spaced evenly apart. Using a fork, flatten cookies to desired thickness—they won’t spread much while baking. Optionally, press coconut flakes and oats onto the tops of each cookie.
6. Bake for 10-14 minutes. Mine took 12 minutes. Place baking sheet onto cooling rack. Allow cookies to cool on sheet for 10 minutes. Using a heatproof spatula, lift and transfer cookies directly onto the cooling rack, cooling completely before storing. Enjoy! 

For more detail : bit.ly/2KansYK

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