1/2cup(plant) butter, softened(112 g) dairy-free if desired
1/2cupsugar(96 g) coconut/brown sugar works best
1egg, room tempsub a flax egg, or 3 tbsp mashed banana
1/2tspvanilla extract
Dry ingredients
3/4cupflour(90 g) gf all purpose if desired
1/2tspbaking soda
1/4tspsalt
1 1/2cuprolled oats(120 g)
1/2cupshredded coconut(40 g)
1/2cup(optional) chocolate chips (90 g)
Instructions
Preheat oven to 350F and line a cookie sheet with parchment.
In a large bowl cream together butter and sugar. Beat in egg and vanilla.
Add flour, baking soda, salt and rolled oats, mix until combined.
Finally stir in the coconut and (optional) chocolate chips.
Scoop on the parchment (I made 24 small cookies, freeze some cookie dough balls for future baking if you like) and bake 10-12 minutes until the edges are golden.
Cool slightly and enjoy!!
Notes
To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
To bake from frozen, add 1-2 extra minutes to the regular baking time. Fresh cookies whenever you want!!
These cookies are just the right level of sweetness for breakfast but if you want them even sweeter, add some extra white sugar or granulated sweetener.
The recipe will make 12 regular sized and 24 small cookies, for larger cookies bake a few more minutes.