Peanut Butter Coconut Oatmeal Cookies

These peanut butter cookies taste just like the classic! They are crisp on the outside and chewy on the inside. Light and buttery texture. Best part is...they are gluten-free and oil-free! I love the addition of the coconut, gives them such a great texture and chewiness! Made with super filling ingredients and packed with protein! A perfect treat to fuel a workout or a long day! 

Ingredients:

• 1.5 cups whole oats
• 1/2 cup oat flour (or other GF flour)
• 1/2 cup almond flour
• 1 cup unsweetened flaked coconut
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 cup natural peanut butter
• 1 tsp vanilla extract
• 1/4 cup unsweetened applesauce
• 1/2 cup coconut sugar (or packed brown sugar)
• 1/4 cup maple syrup
• 2 flax eggs (2 tbs ground flax seeds, 5 tbs water. Set in fridge for 5 minutes)

Directions:

1. Preheat oven to 350 degrees
2. In a large bowl, combine the oats, oat flour, almond flour, coconut, baking powder, baking soda, and cinnamon
3. In a smaller bowl, mix the peanut butter, vanilla, applesauce, sugar, maple syrup, and flax eggs. The mixture should resemble a thick caramel
4. Add the wet ingredients into the dry and fold together. Such a good arm workout!
5. Line a baking tray with parchment paper and scoop about 1 tablespoon of the batter per cookie. Form into the shape you want your cookies to be because they will not spread out
6. Bake for 10-15 minutes. The cookies should be golden brown and crisp on the outside
7. Let cool on the tray for 5 minutes then transfer to a wire rack to cool completley
8. Enjoy!