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  • 2 cups gluten free oats

  • 1/2 teaspoon baking powder

  • 2 heaping tablespoons coconut oil

  • 1/3 cup shredded coconut 

  • 1/3 cup almond meal (I took raw almonds & pulsed them in a blender)

  • 2 large egg

  • 2 teaspoon pure vanilla extract

  • 1 cup coarsely chopped dark chocolate

  • 1/2 tsp sea salt



  • Heat oven to 375° and set racks in upper and lower thirds of oven. 

  • In a food processor or blender, add oats and blend until very finely ground. Add baking powder; pulse briefly. 

  • In a large bowl add the oats and baking powder. Then pulse the almonds until finely chopped. Add to oat mixture.

  • In the same blender or nutribullet, add melted coconut, shredded coconut and vanilla extra. Pulse a few times.

  • In a small bowl add 2 eggs and beat until smooth.

  • Combine all indigents in the bowl well. Fold in chocolate.

  • Drop dough by tablespoons, a few inches a art onto 2 baking sheets, grease with coconut oil. Sprinkle with salt. 

  • Bake until edges are golden brown, about 15 minutes. Cool on sheets 5 minutes; transfer to a wire rack to cool completely.

  • Enjoy! 

Chocolate Chip Oatmeal Cookies: Project
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