Chewy Coconut Oatmeal Cookies

1.Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2.In a large mixing bowl, combine the rolled oats, shredded coconut, almond flour, baking soda, cinnamon, and salt. Mix well until all dry ingredients are evenly distributed.

3.In a separate bowl, whisk together the melted coconut oil, maple syrup, and coconut sugar until smooth and well combined.

4.Pour the wet mixture into the dry ingredients and stir until everything is thoroughly mixed. If desired, fold in the chopped nuts and dairy-free chocolate chips for added texture and flavor.

5.Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving some space between each cookie as they will spread slightly while baking.

6.Flatten each cookie slightly with the back of the spoon to help them bake evenly.

7.Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.

8.Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.