Ingredients
• 2 cups shredded sweetened coconut
•1 cup rolled oats
•1/2 cup almond butter (or peanut butter, if preferred)
•1/4 cup honey or maple syrup
•1/4 cup mini chocolate chips
•1/4 cup slivered almonds (or whole almonds if preferred)
•1/2 teaspoon vanilla extract
•A pinch of salt
Instructions
- Prepare a Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat. This will make it easy to remove the cookies once they’re set.
- Mix Dry Ingredients: In a large bowl, combine the shredded coconut, rolled oats, and slivered almonds (reserve some almonds for topping if desired).
- Melt Wet Ingredients: In a microwave-safe bowl, heat the almond butter and honey (or maple syrup) together in 20-second intervals, stirring between each, until the mixture is smooth and well combined.
- Combine Everything: Pour the melted almond butter mixture into the bowl with the dry ingredients. Add the vanilla extract, and a pinch of salt. Stir everything together until the mixture is evenly coated and all ingredients are well incorporated.
- Shape the Cookies: Use a tablespoon or small cookie scoop to drop spoonfuls of the mixture onto the prepared baking sheet. Gently press each cookie down with your fingers to form a cookie shape.
- Add the Chocolate Chips: Sprinkle a few mini chocolate chips onto each cookie, gently pressing them into the top.
- Set the Cookies: Place the cookies in the refrigerator for at least 30 minutes to allow them to firm up. If you’re in a hurry, you can also freeze them for about 15 minutes.
- Serve and Enjoy: Once the cookies have set, remove them from the fridge or freezer and enjoy! Store any leftovers in an airtight container in the fridge.
- Prep Time: 10 minutes