Ingredients: (yields 16 cookies)

  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 2 cups oats
  • 1 cup almond meal
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 6 tablespoons coconut oil, softened
  • 1/2 cup brown sugar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons almond butter
  • 2 teaspoons vanilla extract
  • 1/2 cup dark chocolate, chopped
  • 1/2 cup shredded coconut
  • 1/2 cup chopped almonds, toasted


  1. Preheat oven to 350 degrees F. Place chia seeds and water in a small bowl, then set aside for 5-10 minutes for the seeds to form a gel.
  2. Pulse 1 1/2 cups oats in a food processor until ground into a flour, about 1-2 minutes. Add almond meal, cinnamon, baking soda, and salt and pulse to combine. Add the chia mixture, coconut oil, sugar, maple syrup, almond butter and vanilla extract and pulse until combined.
  3. Transfer dough to a large bowl and stir in the remaining 1/2 cup oats, chocolate, coconut, and almonds.
  4. Scoop ping pong-sized balls of dough onto a baking sheet lined with parchment paper. Bake 12 minutes until lightly golden. Let cool on the baking sheet 10 minutes, then transfer to a cooling rack to continue cooling.