Vegan Tropical Oatmeal Cookie

Servings

makes 24 cookies

We’re taking our oatmeal cookies to the South Seas with this unique take on a classic recipe that puts the divine coconut front-and-center with the addition of coconut flour, organic shredded coconut, and organic virgin coconut oil.

Ingredients

¼ cup Coconut Flour, Organic

¼ cup gluten-free pancake mix

1 ½ cups Rolled Oats, Organic

1 cup Coconut, Organic, Unsweetened & Shredded

¾ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

¼ cup Virgin Coconut Cooking Oil, Organic

½ cup Coconut Sugar, Organic

¼ cup Maple Syrup, Organic Grade A Amber Color

2 ripe bananas

¾ cup Apricots, Unsweetened & Organic

Directions

Preheat oven to 350° F.
In a large bowl, combine coconut flour, baking and pancake mix, oats, coconut, baking soda, cinnamon, and salt. Set aside.
In a separate bowl, combine coconut oil, coconut , maple syrup, and bananas. Mix well.
Stir in dry ingredients until dough is formed, then fold in apricots.
Form 1 inch balls of cookie dough, and press down onto cookie sheet.
Bake 10 minutes then cool on a rack.