My wonderful roommate Ayla invented these cookies last fall when she wanted a healthy alternative to the normal desserts that are packed full of refined, teeth-rotting sweeteners. Every couple of weeks she whips up a new batch for us to scarf down...
The recipe is as follows:
Preheat oven to 350 degrees
1/2 c. butter
2 Tbsp coconut oil (unrefined)
1 c. flax flour
1/2 c. tapioca flour
1 c. oats
1 c. shredded, unsweetened coconut
1/2 c. maple syrup or honey
1 tsp salt (preferable sea salt)
1 1/2 c. chocolate chips (the least healthy part of these cookies)
1 tsp vanilla
Mix all ingredients together until well incorporated. Drop by the spoonful (these don't spread very much) onto a lightly greased cookie sheet. Bake at 350 degrees for about 12 min. Let cool slightly and enjoy!
Ayla has also made these with many different combination's of gluten-free flours, as well as adding peanut butter or whole flax seeds. (The peanut butter version was a big hit!)
These cookies stay soft for at least a week. Not that I think they'll last you that long...
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