These cookies are gluten free, vegan and refined sugar free! Packed with flaked coconut, rolled oats, pecans and dark chocolate chunks, these cookies don't feel FREE of anything!
1 tablespoon flax meal + 2 1/2 tablespoons water
1/2 cup unsalted creamy cashew butter
1 tablespoon coconut oil
1/2 cup coconut sugar
1 teaspoon vanilla extract
1/4 cup oat flour
1/4 teaspoon fine-grain sea salt
1/2 teaspoon baking soda
1/4 cup pecans, chopped
1/4 cup rolled oats
1/4 cup dark chocolate chips or chopped dark chocolate
1/4 cup unsweetened flaked coconut, chopped
Method of Preparation:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Combine the flax meal and the water in a small bowl and allow to sit for 5 minutes, or until the mixture is egg-like in consistency.
In the bowl of a stand mixer, combine the cashew butter, coconut oil, coconut sugar and vanilla; mix until combined.
Add the flax egg mixture, mix until combined.
Meanwhile, in a small bowl combine the oat flour, salt, and baking soda.
Add the dry mixture to the wet ingredients and mix until evenly incorporated and no lumps remain.
Fold in the pecans, oats, chocolate chips and flaked coconut.
Scoop the cookie dough into mounds and press down with your palm ever so slightly to create a disc.
Bake for 10 to 12 minutes, rotating the baking sheet half way through or until the cookies are golden brown around the edges and the center has set.
Allow to cool for 5 minutes before transferring the cookies to a cooling rack.