Oatmeal Chocolate Chip Cookies

Dry Ingredients:

• 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

Wet Ingredients:

• 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

Add-Ins:

• 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

Directions:

Pre-heat 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!