1 c. almond butter

1/4 c. coconut oil, melted

1/2 c. coconut sugar

1/4 c. maple syrup

2 t. egg replacer (equivalent to 2 eggs)

1/4 c. water

1 t. vanilla

1 c. gluten free rolled oats

3/4 c. gluten free flour

3/4 t. baking soda

3/4 t. baking powder

1/4 t. salt

3/4 c. coconut

3/4 c. chocolate chips

Preheat the oven to 350º F.

Cream together almond butter, coconut oil, maple syrup and coconut sugar. Add in the egg replacer, water and vanilla and mix until well combined.

In a small bowl, combine the oats, flour, baking soda, baking powder and salt. Add into the wet mixture and mix until well combined. Stir in the coconut and chocolate chips.

Drop cookies by rounded teaspoonfuls onto a baking sheet lined with parchment paper. Bake for 12 min., rotating the cookie sheets top-to-bottom and back-to-front halfway through the cooking time. Allow the cookies to cool in the pan for 6 min. before removing to wire cookie racks to cool completely.

Beaming Baker: Almond Butter Oatmeal Chocolate Chip Cookies