Oatmeal Almond Flour Cowboy Cookies {Gluten-Free}

Finally, a healthier and gluten free cookie that is worth the calories! From Meaningful Eats



I addedd dried blueberries and omitted coconut flakes as I do not have any at the moment and over-baked for another 10mins or so as I prefer super crunchy.... these are amazing!

Serving Size: 2 dozen cookies

Ingredients

• 1 3/4 cup oats
• 1/2 cup butter, softened (or palm shortening/vegan butter)
• 1/4 cup coconut oil, softened
• 1/2 cup brown sugar
• 1/4 cup white sugar (I use organic evaporated cane juice)
• 2 teaspoons vanilla
• 2 large eggs
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups almond flour (blanched almond flour or almond meal will work here)
• 1 cup crispy brown rice cereal (The brands Ewenhon and Nature's Path are gluten-free)
• 1 cup chocolate chips (I added another half cup dried blueberries)
• 1/2 cup coconut flakes (either unsweetened or sweetened will work)

Instructions

1. Preheat the oven to 375F. Place the oats on a rimmed baking sheet. Bake the oats for 10 minutes, until toasted and golden, stirring once halfway through. Measure out 1 cup of the oats and place in a blender or food processor. Process into a fine flour, place in a bowl.
2. Add the baking soda, salt, and almond flour to the oat flour and stir to combine. Set aside.
3. In the bowl of a stand mixer, cream together the butter, coconut oil, white sugar, and brown sugar. Add the vanilla and eggs, mix on high until light and fluffy, 2-3 minutes.
4. Add the flour mixture 1 cup at a time, beating well after each addition. Stir in the remaining 3/4 cup toasted oats, crispy brown rice cereal, chocolate chips, and coconut flakes until well combined.
5. Refridgerate the dough for at least 30 minutes and up to overnight.
6. Line 2 baking sheets with parchment paper. Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 12-14 minutes, or until golden brown around edges. Cool and enjoy!

Notes

*Though it isn't necessary, you can add 1/2 teaspoon xanthan gum to these if you like. The cookies will hold together a little better after they cool.