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 apart 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.