FRIENDS, If you haven’t gotten around to whipping up these COCONUT OATMEAL COOKIES I highly suggest you do (recipe below)✨ Life has been so busy, I haven’t gotten to spend much time baking, but I will be doing lots of it next week when I am prepping for The Sustainable Block Party on June 29th hosted by @vegansocialevents 🎉
1/2 cup of shredded coconut
1/2 cup of almond butter
1/4 cup of coconut sap (you can sub for honey or maple syrup)
1 medium banana, mashed
1 flax egg (1 tbsp of flax seed meal + 2 tbsp of water)
Splash of vanilla extract
1/2 cup of quick oats
1/2 cup of oat flour
1 tsp of baking powder
Pinch of salt
Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
In a dry skillet, toast the coconut shreds on a low-medium heat until they are golden. Be sure to move around the shreds while toasting, to prevent burning. Meanwhile, prep your flax egg.
In a medium bowl, add your almond butter, coconut sap, mashed banana, egg and vanilla. With a fork, stir all the ingredients together until fully combined. Add in the oats, oat flour and baking powder. Fold in your toasted coconut shreds. Using a large tablespoon, scoop 6-8 cookies onto your prepared baking sheet. Top with some extra coconut flakes if desired.
Place cookies into the preheated oven for 20-25 min or until they golden. Wait 5-10 minutes before serving! DEVOUR AND ENJOY!