Ingredients
1½cupsrolled oats
1cupwhole wheat flour
¾cupshredded coconut,sweetened, toasted and ground
½cupgolden flaxseed meal
¾tspBaking Soda
½tspbaking powder
¼tspsalt
½cupmini chocolate chips
½cupcreamy peanut butter
6tbspunsweetened applesauce
2tbspcoconut oil,softened
¼cuphoney
¼cuplight-brown sugar,packed
1largeegg
1tspvanilla extract
Preparation
Preheat oven to 350 degrees F. In a mixing bowl whisk together oats, flour, ground toasted coconut, flax seed meal, baking soda, baking powder, salt and chocolate chips for 20 seconds, set aside.
To a food processor add peanut butter, applesauce, coconut oil, honey, brown sugar, egg and vanilla. Pulse until combined.
Pour wet mixture over dry mixture and fold with a spatula to combine (dough will be fairly wet). Scoop dough out using a medium cookie scoop and drop onto baking sheets lined with parchment paper or silicone liners, spacing cookies 1½ inches apart.
Flatten cookies to about half their original size. Bake in preheated oven for 9 minutes.
Cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator for longer shelf life.
