Makes about 2 dozen cookies
1/4 cup coconut oil, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/4 tsp baking soda
1/2 tsp cinnamon
3/4 tsp salt
3 cups gluten-free oats (or old fashioned)
1 10-oz bag dark chocolate chips
1 cup almond butter
2 tbsp ground flax mixed with 6 tbsp warm water
2 tsp vanilla extract
Preheat oven to 350 degrees.
Cream together the coconut oil, almond butter, granulated sugar and brown sugar until well blended. Add vanilla extract and ground flax + water water mixture. Keep beating until everything is combined.
In another bowl, mix together the oats, baking soda, salt and cinnamon. Add to wet ingredients along with chocolate chips. Mix until just combined—be careful not to overmix!
Roll small balls of dough and place three inches apart on a silpat or parchment paper-lined sheet tray. Do not flatten dough balls. Bake for 10-12 minutes until puffy. Let cool for 5 minutes on sheet tray before transferring to cooling rack to cool completely.