These cookie are my go-to when I want a sweet treat! The egg whites make them almost meringue like – super chewy on the inside and crispy on the outside.Just how I like my cookies! They are gluten-free, refined-sugar free and can be made with chocolate chips, raisins or both! Check out the recipe

INGREDIENTS

3/4 cup almond flour

3/4 cup rolled oats

1/4 cup finely shredded unsweetened coconut

Optional: 1/4 cup chocolate chips, raisin or cranberries

3/4 tsp baking powder

1/4 tsp sea salt

1/3 cup packed coconut sugar

2 egg whites

2 Tbsp almond butter

3 Tbsp coconut oil


INSTRUCTIONS

  1. Preheat oven to 350 F and line a baking sheet with parchment paper.
  2. In a large mixing bowl, stir together almond flour, oats, coconut, chocolate chips (or raisins), baking powder, salt, and sugar.
  3. In a separate bowl, beat egg whites using a handheld mixer until soft peaks have formed.
  4. Add almond butter and oil and whisking with mixer to combine.
  5. Add the wet to the dry ingredients, fold in until combined. Dough should be firm and pretty tacky.
  6. Scoop dough into roughly 2 Tbsp sizes and form into small cookie shapes.
  7. Place on baking sheet, allowing a bit of room between the cookies for spreading.
  8. Bake for 8-10 minutes. Remove from oven and let cool for 5 minutes.
  9. Can be stored in an airtight container for 3-5 days – if they last that long!

Enjoy
xo
A