It's easy to make a tasty cookie, it's not as easy to make a tasty cookie that is gluten-free, sugar-free (excluding fresh fruit), no unprocessed nuts/seeds, peanut-free, dairy-free, chocolate free, and full of flavor, but not too sweet (read: barely sweet). I was pretty proud to have come up with these cookies. I wasn't entirely sure how they would turn out, but even as a lover of sweets I enjoyed them. They are dense - more like a bar and there is zero sweetener other than the strawberries and blueberries (which do add a nice amount of sweetness). I like to think of it as handheld oatmeal.
Berry Coconut Oatmeal Cookies
How I Did It:
1 3/4 cups rolled oats
1/4 cup raw almonds
1 cup unsweetened shredded coconut
1/2 tsp salt
1 tsp cinnamon
1/2 tsp all spice
1/4 cup + 1 tbsp coconut oil, melted and slightly cooled
1 tsp vanilla
1 cup strawberries, chopped
1/4 cup wild blueberries
1. Preheat oven to 375.
2. Place almonds in a food processor and grind into a flour. Keeping the almond flour in the processor, add in 1/4 cup of the rolled oats and process that into a flour as well.
3. In a large bowl, combine the flour/almond mixture with the rest of the rolled oats, unsweeetened shredded coconut, salt, cinnamon, and all spice.
4. In a seperate bowl, mix together the eggs, coconut oil, vanilla until well combined.
5. Pour the wet ingredients into the dry along with the blueberries and strawberries. Make sure the the fruit is well distributed.
6. Form dough into balls and place onto cookie sheet and flatten. They will not expand or rise/flatten so shape them as you wish to serve them.
7. Bake for about 15 minutes or until the edges start to brown and the center looks dry.