Almond and Coconut Oatmeal Cookies
Almond and coconut add some delicious nutty and tangy flavor, made with oats, whole wheat flour and olive oil. Addictively delicious but good for you, and they are perfect for breakfast as well
plus 2 tablespoons
whole wheat flour
coconut, shredded (desiccated)
Preheat the oven to 350℉ (180℃).
Coat the baking sheets with the cooking spray or line with parchment paper or baking mats.
In a large mixing bowl add all the ingredients.
Stir with a wooden spoon until well combined.
Place about 1 tablespoon of batter on the baking sheet, 1-inch apart, and flatten slightly with your fingertips.
Bake one sheet at a time for about 15 minutes or until they set and slightly brown around the edges.
Remove from the oven, cool the cookies in the baking sheets on a wire rack for about 5 minutes.
Transfer to the wire rack and let cool completely.