Ingredients
3/4 cup gluten-free flour blend
1/4 cup almond flour
1/2 teaspoon salt
1/2 teaspoon baking powder (Gluten-free brands: Clabber Girl, Great Value, Rumford, Kroger)
5 tablespoons of plant butter, melted
1 tablespoon vegetable oil
1/2 cup brown sugar
2 tablespoons granulated sugar
1 large egg
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
1 cup high-protein oats
1 cup Nature’s Path Mesa Sunrise cereal (ready-to-eat-flakes)
1/2 cup coconut
1/2 cup walnuts
Instructions
Mix the flour blend, almond flour, salt, and baking powder in a small bowl. Set aside.
Mix the melted butter, oil, sugars, egg, and extracts in a large bowl. Stir in the flour mixture, oats, and cereal. Fold in the coconut and the walnuts. Let the dough rest for 30 minutes. Resting the dough will give the flour and oats time to absorb the liquid.
Heat the oven to 325 degrees.
Roll dough into balls and place them evenly apart on two baking sheets. Flatten dough to approximately 1/2-inch thickness. Bake for 20 minutes, until the edges are golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Fat: 6 grams
- Carbohydrates: 15 grams
- Fiber: 1.5 grams
- Protein: 3 grams